Raspberry Yogurt Cream
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 500 grams frozen Raspberries (or fresh)
- 500 grams Yogurt (low-fat)
- 200 grams cream (or cream)
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- Lemon balm
Preparation steps
1.
Thaw the raspberries and drain well (fresh brush). Whip the cream fine with the sugar and fold into the yogurt.
2.
Set aside a few raspberries for garnish and fold the others into the yogurt, gently dragging some of the berries to create pink streaks. Distribute the raspberry yogurt in 4 large glasses. Roll the remaining raspberries in a little brown sugar and garnish with lemon balm leaves on the cream, serve cold.
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