Berry Yogurt Cream

Ingredients

• 200 g raspberries (fresh)
• 100 g red currants (fresh)
• 150 g blackberries
• 100 g meringue
• 1 Vanilla bean
• 1 lemon (organic, zest)
• 200 g low‑fat quark
• 100 g reduced‑fat cream cheese
• 250 g whole milk yogurt
• 2 tbsp sugar cane sugar
• mineral water

Instructions

1. 1.

   Wash the berries under running water and drain well. Roughly crumble the meringue. Arrange the berries on the bottom of a bowl, sprinkle with half of the crumbled meringue.

2. 2.

   Split the vanilla bean lengthwise, scrape out the seeds and whisk them into quark, cream cheese, yogurt, lemon zest, and sugar cane sugar until smooth; optionally stir in a splash of mineral water.

3. 3.

   Spread the cream over the berries, smooth it out, and sprinkle with the remaining meringue. Chill until ready to serve.