Summary

Ingredients

• 1 pck. Custard powder, (vanilla)
• 550 ml milk (1.5% fat)
• 1 can peach (s), (465 g drained weight)
• 2 teaspoons cornstarch
• 250 g low-fat quark
• 250 g raspberries, fresh or frozen
• 2 tablespoon sugar, brown

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Instructions

1. Prepare the vanilla pudding according to the instructions on the packet, but with 550 milliliters of milk. Let cool down.
2. In the meantime, drain the peaches in a colander, collecting the juice. Measure out 125 milliliters of juice and bring 100 milliliters of juice to the boil. Mix the remaining juice with a little cornstarch. Remove the juice from the hotplate, stir in the remaining cornstarch and bring to the boil again briefly.
3. For the decoration, put a few thin peach wedges and raspberries aside in advance.
4. Chop the peaches, add them to the juice and let them cool.
5. Stir the quark into the cooled custard. First pour the peach compote and then the raspberries into the glasses. Spread the vanilla quark on top.
6. Decorate as desired and sprinkle with brown sugar, refrigerate if necessary and serve.