Yogurt Cream with Raspberries

5
Average: 5 (1 vote)
(1 vote)
Yogurt Cream with Raspberries

Yogurt Cream with Raspberries - Creamy and fruity - just like a good dessert should be!

share Share
print
bookmark_border Copy URL
Health Score:
45 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
306
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie306 cal.(15 %)
Protein16 g(16 %)
Fat8 g(7 %)
Carbohydrates39 g(26 %)
Sugar added27 g(108 %)
Roughage4.7 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.9 mg(8 %)
Vitamin K10 μg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.2 mg(14 %)
Folate54 μg(18 %)
Pantothenic acid1.2 mg(20 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C27 mg(28 %)
Potassium408 mg(10 %)
Calcium205 mg(21 %)
Magnesium49 mg(16 %)
Iron1.5 mg(10 %)
Iodine10 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids4.8 g
Uric acid20 mg
Cholesterol23 mg
Complete sugar39 g

Ingredients

for
4
Ingredients
400 grams Raspberries
1 Tbsp powdered sugar (10 grams)
50 milliliters Apple juice
400 grams Quark
2 Tbsps Crème fraiche (40 grams)
200 grams Yogurt (low-fat)
4 Tbsps sugar (40 grams)
1 Tbsp Vanilla sugar (20 grams)
How healthy are the main ingredients?
RaspberrysugarApple juice

Preparation steps

1.

Sort raspberries, rinse and pat dry gently.

2.

Place powdered sugar in a saucepan over medium heat and cook until slightly caramelized, 2-3 minutes. Deglaze with apple juice and add about 3/4 of the raspberries. Bring to a boil, remove from heat and let cool.

3.

Place the quark, creme fraiche, yogurt, sugar and vanilla sugar in a bowl and stir until smooth.

4.

Divide quark cream among 4 bowls, drizzle with raspberry sauce and garnish with remaining raspberries.