Scald peaches with boiling water, remove, place in ice water and peel off the skin. Halve, core and dice the peaches. Wash the raspberries and pat dry.
Place the fruits separately in the freezer for approx. 2 - 3 hours. Alternatively, frozen raspberries are also possible.
Put the frozen peach pieces in a tall measuring cup, let thaw for approx. 5 minutes, then puree with 375 g yoghurt and 100 ml milk and divide into 4 glasses.
Also puree the frozen raspberries with the rest of the yogurt (125 g) and the rest of the milk (50 ml). Pour carefully onto the peach puree so the layers don`t mix.
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