Yogurt – Raspberry – Dessert
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g cream
- 500 g yourt (3.5%)
- 2 ½ packs cream stabilizer
- 3 packs vanilla sugar
- 750 g raspberries, fresh (alternatively frozen)
- cane sugar, brown
Print Recipe
Pin Recipe Instructions
- Whip the cream with the cream stabilizer and vanilla sugar until stiff, gradually fold in the yogurt.
- Clean the raspberries and spread them in a large baking dish (or a smaller baking sheet with a higher rim). Pour the yoghurt-cream mixture over it, then sprinkle cane sugar over the top if you like (we sprinkle an approx. 5 mm thick layer). Cover the pan and place in the fridge overnight until ready to eat.
- The cane sugar dissolves easily and combines with the yogurt. Tastes very tasty and refreshing - but take it out of the refrigerator half an hour before consumption so that the food is not too cold and you can better taste the fruit aroma.
- Note: Fresh raspberries are of course nicer and not so mushy, but not always available or sometimes of poor quality, in which case it is better to use frozen raspberries.
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