Summary

Ingredients

• 500 g mascarpone
• 500 g low-fat quark
• 250 g natural yourt
• 7 tablespoon honey
• 2 cups whipped cream
• 2 packs vanilla sugar
• 2 packs cream stabilizer
• 600 g raspberries (frozen)
• 1 tablespoon powdered sugar
• 150 g almond (s), sliced
• 1 piece (s) butter
• possibly sugar

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Instructions

1. Mix the mascarpone, quark, yoghurt and 4 - 5 tablespoons honey with a whisk. If this is not too sweet for you, you can of course also add sugar. Beat the whipped cream with the cream stabilizer and vanilla sugar until stiff and fold into the mascarpone mixture.
2. Mix the frozen raspberries with the powdered sugar in a bowl to make them a little sweeter. While still frozen, alternately layer the mascarpone quark and raspberries in a large glass bowl or in several dessert glasses, ending with the quark.
3. Caramelize the almonds in a piece of butter and 2 tablespoons of honey and let them turn golden brown (low-calorie variant: roast the almonds without fat in a coated pan). After cooling, spread the almonds on the quark or offer them separately to the quark in an extra bowl. Chill for at least 3 hours.