Summary

Ingredients

• g 1,000 strawberries, frozen
• 500 g cantuccini
• 400 g whipped cream
• 250 g low-fat quark
• 300 g yourt, 3.5%
• 150 grams sugar
• 1 packet vanilla sugar
• 4 packs cream stabilizer
• 150 ml raspberry juice
• 50 g desiccated coconut

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Instructions

1. Thaw and puree the frozen strawberries.
2. Spread the cantuccini in a baking dish or in 12 glasses (possibly more, as there is a relatively large amount). Soak the cantuccini in so much raspberry juice that they become nice and soft, but are still a bit firm to the bite. Whip the cream. Stir in the quark, yogurt, sugar, vanilla sugar and cream stiffener. Fold the pureed strawberries into the cream mixture. Spread the strawberry and cream mixture over the cantuccini. Garnish with a layer of desiccated coconut.
3. Leave to set in the refrigerator for approx. 3 - 4 hours.