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Yogurt Cream with Raspberries

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Yogurt Cream with Raspberries

The perfect yogurt cream with raspberries recipe with a picture and simple step-by-step instructions.

  • 300 g Raspberries
  • Crunch muesli as desired
  • 150 g Natural yoghurt
  • 120 g Sour cream
  • 4 tbsp Sugar
  • 1 Grated lemon peel
  • 1 Freshly squeezed lemon juice
  • Mint
  1. Let the raspberries thaw. Mix together the yoghurt, sour cream, sugar, juice from the fruit and the grated fruit peel.
  1. Now layer the yoghurt mix first, then the crunch muesli and finally the raspberries alternately in a dessert glass. And done, that’s all!
Dinner
European
yogurt cream with raspberries

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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