Summary

Ingredients

• 1 can peach (s), drained weight 500 g
• 250 g quark, 20% fat
• 350 g natural yourt, 3.5% fat
• 80 g suar
• 1 packet vanilla sugar
• 4 tablespoon peach juice, from the can
• 200 ml whipped cream
• 1 pack cream stabilizer
• 200 g biscuit (s) (chocolate cookies)
• 8 mint leaves

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Instructions

1. Drain the peaches, catching the liquid. Save one peach half for garnish and cut into 8 strips, puree the remaining peaches with the mixer.
2. Mix the quark, yoghurt and sugar and add the 4 tablespoons of peach juice. Stir in the peach puree. Whip the cream, vanilla sugar and cream stiffener until stiff, then fold into the quark-yoghurt-peach mixture.
3. Put the chocolate cookies in a freezer bag, seal the bag and crush the cookies with a rolling pin until they turn into crumbs.
4. Divide the cream and biscuits into 3 servings. Alternating starting with the cream and ending with the biscuits, distribute the two masses either in a large bowl or in 8 dessert bowls. Decorate with peach wedges and mint leaves.
5. Chill the cream and serve chilled.