Summary

Ingredients

• 500 g raspberries, frozen or fresh
• 1 can peach (s), drained
• 300 g melon (s)
• 200 ml whipped cream
• 1 packet vanilla sugar
• 1 pack cream stabilizer
• 500 g low-fat quark
• 100 g flaked almonds
• 20 g butter
• 50 grams sugar

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Instructions

1. Cut the drained peaches and melon into small pieces and place in a baking dish together with the raspberries. Save the juice of the peaches.
2. Beat the whipped cream with the vanilla sugar and the cream stiffener. Fold in the quark and sweeten to taste with the peach juice. Add sugar if necessary. Distribute the quark mixture on the fruit.
3. Heat the butter and sugar in a small pan. Add the almonds and roast them until they are golden brown and caramelized. Let cool and spread on the quark cream.
4. It is best to put it in the refrigerator for 1-2 hours.