Poppy seed pudding cream with raspberries

Ingredients for 6 servings:

• 500 ml milk
• 1 tbsp pudding powder (vanilla)
• 1 tbsp sugar
• 500 g low-fat curd cheese
• n. B. Honey
• ½ pack of poppy seeds (Mohnfix)
• 400 g raspberries, unsweetened
• possibly sugar if needed

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

easy and fast

Make a pudding from milk, pudding powder, and 1 tablespoon of sugar according to the package instructions. While the pudding is still warm, add the quark and divide the mixture in half. Stir the poppy seed mixture into one half, and sweeten the other half with a little honey (and a little more sugar if desired). Pour the honey cream into a glass bowl (this makes the layers easier to see) and spread the raspberries on top, setting a few raspberries aside for garnish. Then pour the poppy seed cream on top. While the cream is still warm, the frozen raspberries will thaw quickly. Serve garnished with the remaining raspberries. This dessert can be made ahead of time and tastes delicious.