Yogurt – Raspberry – Dessert

Ingredients for 6 servings:

• 500 g cream
• 500 g yogurt (3.5%)
• 2 ½ packs of cream stiffener
• 3 packets of vanilla sugar
• 750 g raspberries, fresh (alternatively frozen)
• n. B. cane sugar, brown

Instructions

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

prepare the day before

Whip the cream with the cream stiffener and vanilla sugar until stiff, then gradually fold in the yogurt. Rinse the raspberries and arrange them in a large baking dish (or a smaller baking sheet with higher sides). Pour the yogurt-cream mixture over the raspberries, then sprinkle with brown sugar if desired (we use a layer about 5 mm thick). Cover the dish and refrigerate overnight until ready to serve. The brown sugar will dissolve slightly and combine with the yogurt. Tastes delicious and refreshing—but perhaps take it out of the refrigerator half an hour before serving so the dish isn’t too cold and you can better taste the fruit flavor. Note: Fresh raspberries are, of course, nicer and not as mushy, but they’re not always available or sometimes of poor quality, so it’s better to use frozen raspberries.