Ice cream sundae with fruit

Ingredients for 2 servings:

• 2 sheets of gelatin
• 1 vanilla pod(s)
• 3 egg yolks
• 125 ml milk, low-fat
• 2 tbsp sugar
• 150 g low-fat yogurt
• 75 g quark, low-fat
• Sweetener, liquid
• 250 g seasonal fruit (strawberries, oranges, kiwi, pineapple, etc.)

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

WW 5 P

Soak the gelatin in cold water according to the package instructions. Halve the vanilla pod lengthwise and scrape out the seeds. Beat the egg yolks with the vanilla seeds, 2 tablespoons of milk, and the sugar until frothy. Heat the remaining milk and dissolve the squeezed-out gelatin in it. Mix the yogurt with the quark, fold it into the egg mixture along with the gelatin and milk mixture, and season with sweetener to taste. Pour the cream into a freezer-safe dish and freeze for about 4 hours, stirring several times. Cut the fruit into nice pieces. Scoop the ice cream and arrange it in dessert bowls with the fruit.