Summary

Ingredients

• 200 g berries (wild berries, blueberries or raspberries), frozen
• 150 ml grape juice
• 1 tablespoon cornstarch
• Grape juice for mixing the starch
• 150 g peanuts, salted
• 2 tablespoon, heaped sugar, brown
• 2 teaspoons sea salt, possibly more
• 100 g couverture, white
• 150 g natural yourt, 3.8% fat
• 175 g double cream cheese
• 200 g low-fat quark

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Instructions

1. Bring the frozen berries to the boil with the grape juice and puree. Stir the cornstarch with a little grape juice until smooth and thicken the berry sauce with it. Set the sauce aside and let cool. Stir it from time to time so that no skin forms.
2. Melt the white couverture in a water bath, let it cool down a little and mix it with the yoghurt. Mix together low-fat quark and cream cheese and add the yoghurt. Chill the cream in the refrigerator.
3. Chop the salted peanuts and fry them in the pan without oil. Caramelize with the brown sugar and sprinkle with sea salt if you like. Set aside to cool.
4. When the sauce and nuts have cooled, layer the dessert in dessert glasses. The bottom layer of nuts, then cream, then sauce, another layer of cream, then sauce and finally a few nuts.
5. Layer the dessert just before serving so that the salted caramel does not separate from the nuts.