Yogurt Raspberry Dessert with Cookies

Ingredients

• 200 g Raspberries
• 1 tbsp Lemon Juice
• 3 tbsp raw cane sugar
• 8 mint leaves
• 5 whole grain butter cookies
• 160 g yogurt (1.5 % fat) (8 tbsp)

Instructions

1. 1.

   Clean and rinse the raspberries, then finely puree with lemon juice and sugar; strain through a sieve if desired. Set aside 4 tsp of puree.

2. 2.

   Wash the mint and shake dry thoroughly.

3. 3.

   Crush the cookies coarsely, layer them in glasses, and cover with raspberry puree.

4. 4.

   Add 2 tbsp yogurt on top of each glass, place 1 tsp raspberry puree, and garnish with two mint leaves before serving.