Summary

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

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Instructions

1. Whip the cream with the cream stabilizer and vanilla sugar until stiff, gradually fold in the yogurt.
2. 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.
3. 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.
4. 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.