Raspberry swirl yogurt with Havreflarn

Ingredients for 6 servings:

• 500 g natural yogurt
• 250 g raspberries
• 1 packet of vanilla sugar
• 4 tbsp honey
• 100 g butter
• 100 g coarse oat flakes
• 150 g sugar
• 1 egg(s)
• 1 tsp baking powder
• 1 tbsp, heaped flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Simple yogurt with Swedish cookies

Preheat oven to 230°C. Melt the butter in a saucepan, add the oats, and stir well until all the oats are coated with butter. Then let cool. Beat the sugar and egg until fluffy. Add the cooled oat mixture and stir with a spoon. Then sift the flour and baking powder over the mixture and stir again with a spoon. Place mini mounds (about 1/3 teaspoon full) on a baking sheet at large intervals (at least 6 cm apart). The cookies will spread considerably. Bake for about 3 to 4 minutes until golden brown. Pour the yogurt into a bowl and mix with the honey. First, mash the raspberries with a spoon in a bowl, then place them in a sieve, keeping a bowl underneath. Press the raspberries through the sieve with a spoon to retain the seeds and produce a thick raspberry juice. Stir the vanilla sugar into the juice and thicken everything with a little flour if necessary. Now alternate layers of yogurt and raspberries in a glass, with yogurt being the first and last layer. The swirl pattern should form naturally, unless you help it along with a fork. Serve with the Havreflarn.