Summary

Ingredients

• 300 g low-fat quark, 0.3% fat
• 100 g natural yourt, 2% fat
• 15 ml condensed milk, 4% fat
• 20 g suar
• 0.5 ½ bottles vanilla flavor
• 2 kiwi (s)
• 20 g suar
• Almond (noun)
• sugar
• Amaretto

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Instructions

1. Put the low-fat quark, yoghurt and condensed milk in a bowl and stir briefly with a beater until smooth. Add the sugar if you like and season with vanilla flavor. Then stir again well and put in the refrigerator.
2. Peel the kiwis and cut into cubes. Put the sugar with the kiwi cubes in a tall measuring cup and use a hand blender to make a mousse. Here, too, season to taste, because the kiwi brings a refreshing acidity to the dessert.
3. Pour the cream into a glass and pour the finished mousse onto the cream. Put the jar back in the cold.
4. Now put the almonds and sugar in a pan. If you like, you can add amaretto. Then caramelize the sugar over medium heat. Then place the almonds on baking paper and let them cool down. Finally, the caramelized almonds are chopped and sprinkled over the dessert.