Summary

Ingredients

• 150 g raspberries, fresh or frozen
• 1 cup cream, reduced fat
• 250 g low-fat quark, 20% fat
• 150 g yourt, Greek, 10% fat
• 3 packs vanilla sugar
• 100 g flaked almonds
• 10 g butter
• sugar
• sweetener

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Instructions

1. Divide the raspberries in 4 glasses, sweeten slightly to taste.
2. Whip the cream with the 3 sachets of vanilla sugar until stiff, fold in the quark and yoghurt, season to taste and sweeten with sweetener or sugar as desired. Also pour into the 4 glasses.
3. Put the butter in a pan and let the almonds brown with sugar and add to the
4. Distribute glasses.