Raspberry Dessert

Ingredients

• 500 g raspberries
• 2 tbsp lemon juice
• 300 g quark (20% fat in cream)
• 2 tsp Honey
• 1 pinch Vanilla powder
• 100 g yogurt (1.5% fat)
• 15 g chopped pistachios (1 tbsp)

Instructions

1. 1.

   Wash the raspberries gently, pat dry and finely puree about half with the lemon juice. Spoon the raspberry purée into 4 dessert glasses.

2. 2.

   Whisk the quark with honey and vanilla powder until smooth, then fold in the yogurt.

3. 3.

   Fill a piping bag with the cream and pipe about two‑thirds of it over the raspberry purée, or spoon it on top if preferred.

4. 4.

   Garnish with the remaining raspberries and the leftover cream, sprinkle pistachios on top, and serve.