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🍰 Raspberry Yoghurt Cream

337 kcal · 30 min · 4 servings

Ingredients

• 200 g raspberries
• 20 ml raspberry liqueur
• 1 dash lemon juice
• 250 ml whipping cream
• 100 g quark
• 200 g yogurt
• 2 tbsp powdered sugar
• 1 Packung vanilla sugar
• 2 tbsp cocoa powder

Instructions

1. 1. Carefully pick over the raspberries and remove any stems or unripe berries.
2. 2. Place the raspberries in a bowl.
3. 3. Pour the raspberry liqueur over the berries.
4. 4. Squeeze fresh lemon juice and add it to the mixture.
5. 5. Stir the raspberries, liqueur, and juice together well.
6. 6. Place the quark (a type of fresh cheese) in a separate large bowl.
7. 7. Add the yoghurt to the quark.
8. 8. Sift powdered sugar over the quark and yoghurt mixture.
9. 9. Add vanilla sugar.
10. 10. Stir everything with a spoon or whisk until the mixture is smooth and free of lumps.
11. 11. Whip the cream in another bowl until it forms stiff peaks.
12. 12. Gently fold the whipped cream into the quark mixture using a spoon or spatula.
13. 13. Take the marinated raspberries and gently fold them into the creamy quark mixture.
14. 14. Fill the finished cream into individual serving glasses.
15. 15. Lightly dust cocoa powder over the surface of the cream.
16. 16. Serve the glasses immediately or chill them briefly in the refrigerator.

Nutrition per serving

• kcal: 337
• Protein: 9 g · Fett/Fat: 25 g · Carbs: 17 g