Raspberry Balls Compote

Ingredients

• 600 g raspberry balls
• 0.5 Organic lemon
• 4 tbsp Honey
• 100 ml pear juice
• 2 tsp cornstarch
• 1 Vanilla bean
• 500 g soy yogurt alternative
• liquid sweetener (to taste)

Instructions

1. 1.

   Wash the raspberry balls, halve them and pit them.

2. 2.

   Squeeze the lemon and combine 2 tbsp of its juice with the raspberry balls, honey and pear juice in a pot; bring to a boil. Simmer for 5-6 minutes.

3. 3.

   Whisk the cornstarch into a small amount of cold water until smooth, then stir it into the compote while stirring. Cook for 1 minute, then let cool for about 10‑15 minutes.

4. 4.

   Split the vanilla bean lengthwise, scrape out the seeds and mix them with the yogurt. Adjust sweetness with liquid sweetener if desired, then serve with the raspberry ball compote.