Raspberry Brittle Yogurt
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g natural yourt, 1.5%
- 100 g quark
- 90 ml cream
- 0.5 ½ pack cream stabilizer
- 1 packet vanilla sugar
- 50 grams sugar
- 3 handfuls raspberries
- 50 g shortbread (s)
- 15 g brittle
Print Recipe
Pin Recipe Instructions
- Whip the cream, vanilla sugar and cream stiffener until stiff, then chill.
- Put the raspberries in the microwave for 2 minutes. Then let it cool down. If you like it sweeter, you should sweeten the berries as needed. Mix the yogurt with the quark and sugar. Then fold in the cream mixture.
- Cut the shortbread biscuits into small crumbs and mix with the brittle. Put some brittle aside.
- Now layer all the ingredients.
- I would start with the yogurt mixture, then the raspberries, then the biscuit crumbs and the brittle and then the yogurt mixture again. Proceed in this way until there are no more ingredients.
- Finally decorate with brittle.
- Keeps well in the refrigerator for up to 2 days. Should only stand in the warm for at least 10 minutes before consumption.
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