Yogurt Cream with Raspberries
Prep: 15min
|
Servings: 4
|
Cook: T0M
Yogurt cream with raspberries is a recipe with fresh ingredients from the menu category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g frozen raspberries (or fresh)
- 500 g yogurt (0.3% fat) (0.1% fat)
- 200 g Rama Cremefine for whipping (or cream)
- 2 tbsp sugar
- 1 tbsp brown sugar
- lemon balm leaf
Instructions
-
1.
Thaw the raspberries and drain well (wash fresh ones). Whip the Cremefine with sugar until stiff and fold into the yogurt.
-
2.
Gently fold in the raspberries, leaving some for decoration, to give the mixture pink streaks. Divide the raspberry yogurt into four large glasses. Toss the remaining raspberries in a little brown sugar and scatter lemon balm leaves on top of the cream; serve chilled.
