Summary

Ingredients

• 500 g cream puffs (frozen)
• 500 g low-fat quark
• 2 packs vanilla sugar
• 3 tablespoon sugar
• 2 cups sweet cream
• 1 pack cream stabilizer
• 500 g raspberries (frozen)
• 250 g jam (raspberry)

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Instructions

1. Let the frozen raspberries thaw slowly (possibly simmer). Press the frozen cream puffs tightly side by side in a flat shape.
2. Mix 500 g low-fat quark with 2 sachets of vanilla sugar and 3 tablespoons of sugar (do not beat). Separately, whip the cream very stiffly with the cream stiffener. Mix the skimmed quark mixture and the cream together and pour over the cream puffs so that the cavities between the cream puffs are also filled.
3. Mix the thawed raspberries with the raspberry jam, pour over the top and smooth out. Then place in the refrigerator for at least 2 hours.