Soak the gelatine in cold water for 5 minutes and heat briefly in a pan until completely liquid.
Stir the low-fat curd cheese with the milk until smooth and mix in the yogurt. Stir the gelatin through 3 tablespoons of curd mixture, then mix everything together with the remaining curd mixture. Blend heartily with a hand blender, whisking in as much air as possible. Fill into small bowls and gel in the refrigerator.
Rinse the strawberries if necessary and remove the stem. Mash with the acacia honey and a tiny bit of juice from one lemon. Pour over the quark mousse to serve.
Variations: If it doesn’t have to be quite as lean, you can fold a few tablespoons of whipped cream into the smoothly stirred yogurt-curd mixture, then omit the gelatin and whole milk.
Tip: Use creamy natural yogurt for an even finer result!