Yogurt Cream with Cranberries and Blackberries

Ingredients

• 100 g Blackberries
• 100 g cranberries
• 50 ml dry red wine
• 100 ml black currant juice
• 0.5 untreated lemon (zest and juice)
• 1 tbsp honey
• 200 g plain yogurt
• 200 g low‑fat quark
• 150 ml whipping cream
• 80 g powdered sugar

Instructions

1. 1.

   Wash the blackberries and cranberries. Bring the dry red wine, black currant juice, lemon juice, and honey to a boil and let it reduce slightly. Then fold in the berries, remove from heat, and allow to cool while stirring occasionally.

2. 2.

   Whisk the yogurt with quark, lemon zest, and powdered sugar until smooth. Fold in the stiffly whipped cream.

3. 3.

   Fill each glass with a spoonful of berry compote, top with the cream, and finish with an additional tablespoon of compote. Serve and offer the remaining berries in a separate bowl.