Yoghurt – Fruit – Food
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 7) |
Ingredients
- 300 g raspberries, frozen
- 850 ml peach (s) (can), cut into small pieces
- 2 packs sauce (vanilla), without cooking
- 400 ml whipped cream
- 2 packs vanilla sugar
- 2 packs cream stabilizer
- 500 g quark, lean
- 500 g natural yourt
- 2 tablespoon cane sugar, brown
Print Recipe
Pin Recipe Instructions
- Mix 250 ml of peach juice with 2 packets of vanilla sauce using a hand mixer for about 1 minute.
- Add raspberries and peaches and fill in a large glass bowl.
- Whip the whipped cream with the vanilla sugar and cream stiff until stiff. Mix the low-fat quark, possibly a little sugar and natural yoghurt and fold in the whipped cream.
- Pour the quark mixture over the fruit, then sprinkle with brown cane sugar.
- Let the yoghurt fruit dish steep in the refrigerator overnight.
- Easy to prepare.
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