Yogurt Mousse on Raspberry Sauce
Total Time40 minutes mins
Servings: 5 people
- 600 g Greek yogurt 10% fat
- 2 packet Vanilla sugar
- 300 ml Whipped cream
- 2 sheet Gelatin white
- 500 g Raspberries
- 4 tbsp Sugar
- 5 Mint leaves
Puree the raspberries with a hand blender and then, if necessary, press them through a fine-meshed sieve to remove the seeds. Keep 2-3 whole raspberries per dessert. Mix the pureed raspberries with 3-4 tablespoons of sugar. Now alternately pour a layer of yoghurt, then the pureed raspberries and another layer of yoghurt into glasses and chill for at least 4 hours. Before serving, use 2-3 whole raspberries and a mint leaf to decorate each glass.
Serving: 100g | Calories: 152kcal | Carbohydrates: 11.4g | Protein: 3.2g | Fat: 10.2g