Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g natural yohurt, oranic, 3.8% fat
- 200 g raspberries, fresh
- 2 tablespoon coconut blossom sugar
- 4 stems mint
- some vanilla from the mill
Print Recipe
Pin Recipe Instructions
- Wash the raspberries, shake dry, cut in half and then add a little more in their own juice
- to let go.
- Wash the mint, shake dry, pluck the leaves and chop. Save some leaves for decoration.
- Put the yoghurt in a bowl and season with the coconut blossom sugar, the chopped mint and some ground vanilla pod, then stir everything well and let it steep a little longer.
- Fold the raspberries into the yoghurt, divide into two bowls and decorate with a few mint leaves.
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