Summary

Ingredients

• 250 g yourt, 10% fat, stirred up
• 75 ml cream, liquid
• 250 g raspberries
• 2 tablespoons sugar, or a few dashes liquid sweetener
• some vanilla pod (s) - pulp

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Instructions

1. Mix the yoghurt with the cream until smooth, add sugar and vanilla pulp.
2. Put some raspberries in a dessert bowl and pour the yoghurt on top. Put a few raspberries aside for decoration. Puree the rest of the raspberries and strain them through a sieve, pour over the yogurt and decorate with the rest of the raspberries.
3. Per serving
4. Kcal 374
5. KH 27 g
6. Correspondingly less without sugar.