Yogurt Cream with Oats and Honey

Ingredients

• 1 tbsp coconut palm sugar
• 2 tbsp whole rolled oats
• 2 tbsp corn puffs
• 150 g Low-Fat Quark
• 350 g cream yogurt
• 1 tsp lemon juice
• 6 tbsp honey

Instructions

1. 1.

   Melt coconut palm sugar in a hot pan and add the oats and corn puffs. Stir for 1–2 minutes until caramelized, ensuring no large clumps form. Remove from heat, transfer to a plate, and let cool.

2. 2.

   Mix quark with yogurt and lemon juice, then divide into four glasses. Drizzle about 1½ tbsp honey over each glass and sprinkle the oat-honey crumble on top before serving.