Hot Raspberries

Ingredients

• 250 g raspberries
• 1 tsp vanilla powder
• 1 tbsp Maple Syrup
• 200 g low‑fat quark
• 1 tbsp chopped pistachio nuts (15 g)

Instructions

1. 1.

   Rinse the raspberries, wash thoroughly and pat dry gently. Set aside a few berries for garnish. Cook the remaining raspberries in a saucepan over medium heat for about 5–7 minutes until soft.

2. 2.

   Whisk together vanilla powder, maple syrup, and low‑fat quark in a bowl until smooth.

3. 3.

   Layer the quark and hot raspberries alternately in glasses. Garnish with fresh raspberries and chopped pistachios before serving.