Summary

Ingredients

• 150 g natural yourt
• 1 tablespoon sugar
• 3 slices pineapple, on the can
• 2 tangerine (s), juice it
• 250 g quark (low-fat quark)
• 200 g whipped cream
• 1 packet vanilla sugar
• 150 g speculoos, or spone finers or shortbread biscuits
• 3 slices pineapple, on the can
• powdered sugar

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Instructions

1. Puree the yogurt with the sugar and 3 finely chopped pineapple slices. Squeeze the mandarins and add the juice to the yogurt mixture. Stir in the low-fat quark. Whip the whipped cream with the vanilla sugar until stiff and fold into the quark cream. Cut the remaining 3 pineapple slices into small pieces and fold in.
2. Now put some of the cream in a mold or bowl. Place a few speculoos on top and smooth the rest of the cream on top. Put some speculoos on top.
3. When using ladyfingers, layer the cream in 3 parts with 2 layers of ladyfingers and put some pineapple pieces on top as a decoration.
4. Let it soak in the refrigerator for a few hours. Dust with powdered sugar if necessary.