Yogurt Raspberry Cream

Ingredients

• 1 Organic lemon
• 300 g raspberries
• 10 g powdered sugar from raw cane sugar (1 tbsp)
• 350 g yogurt (1.5% fat)
• 200 g low‑fat quark
• 30 g raw cane sugar (2 tablespoons)
• 200 g whipping cream
• 250 g fresh berries (e.g., blueberries and raspberries)
• 1 sprig mint

Instructions

1. 1.

   Wash the lemon, pat dry, and grate the zest.

2. 2.

   Gently wash the raspberries, puree them, and strain through a sieve. Mix in powdered sugar.

3. 3.

   Whisk yogurt with quark, lemon zest, and sugar until smooth.

4. 4.

   Beat cream to stiff peaks and fold into the yogurt mixture. Combine half of the mixture with raspberry purée.

5. 5.

   First fill four glasses halfway with the cream without berries and chill for about 20 minutes. Then spread half of the raspberry cream on top and chill again for 20 minutes. Repeat with remaining cream and then refrigerate for 1 hour.

6. 6.

   Meanwhile wash berries and let them drain. Wash mint, pat dry, pluck leaves. Garnish the yogurt raspberry cream with berries and mint.