Pudding raspberry dessert with crispy rice flakes

Ingredients for 3 servings:

• 500 ml milk or plant milk
• 1 packet of pudding powder (cream or vanilla pudding)
• 2 tbsp xylitol (sugar substitute) for the pudding
• 1 pack of red fruit compote, e.g. Dr. Oetker
• 70 g xylitol (sugar substitute)
• 1 small jar of raspberries (390 g each)
• 100 ml water or fruit juice, red
• 5 tbsp rice flakes

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

quickly done when unexpected visitors arrive

Cook the pudding according to the package instructions and divide it into 3 dessert bowls. After 5 minutes, spread 1 tablespoon of rice flakes on each. Prepare the red fruit compote according to the package instructions. Add 1 jar of raspberries to a saucepan and bring to a boil. Meanwhile, shake the powder vigorously with the sugar and water or fruit juice in a shaker and add it when the raspberries are boiling. Bring to a boil briefly and pour over the rice flakes in the dessert bowls. Spread the remaining 2 tablespoons of rice flakes over the compote and let cool.