Light Spaghetti Ice Cream Dessert with Berry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg low-fat quark
- 1 kg yogurt, .5% fat
- 250 g mascarpone
- 100 g powdered suar or 70 - 80 stevia
- 4 teaspoons lemon juice
- 2 packs vanilla sugar
- 2 packs cream stabilizer
- 400 ml whipped cream
- 500 g strawberries or raspberries or both mixed
- 100 g chocolate sprinkles, white or couverture
Print Recipe
Pin Recipe Instructions
- Thaw frozen fruits and puree. Finely grate the chocolate or couverture or use ready-made white chocolate sprinkles.
- Using a hand mixer, whip the whipped cream together with the vanilla sugar and the cream stiffener until stiff and keep in a cool place. In a large bowl, tempt the quark, yoghurt, mascarpone, powdered sugar or stevia and lemon juice.
- Fold the whipped cream into the mixture. Cover the mixture with the fruit puree and then sprinkle with crumble. You can also leave out the sprinkles.
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