Poppy Seed and Cottage Cheese Pie

Combine the poppy seeds with milk and sweetener in a saucepan. Bring to a simmer over medium heat, stirring constantly until the milk is fully absorbed, then remove from heat and let cool.

For the crust, whisk together the egg and sweetener in a bowl, then stir in the soft quark cheese until smooth.

Blend in the melted butter and gradually fold in the sifted flour and baking powder.

Knead the dough, cover, and chill in the refrigerator for 30 minutes.

For the cheese filling, place all the ingredients in a separate bowl and process with an immersion blender until completely smooth.

Remove the dough from the fridge and press it evenly into the bottom and up the sides of a baking pan to form a tall crust.

Spread the prepared poppy seed filling evenly over the bottom.

Top with the cottage cheese filling, smooth the surface, and bake in a preheated oven at 350°F (180°C) for 35 minutes.