Yogurt – Raspberry – Dessert

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.