Pineapple cream with raspberry sauce

Name: Pineapple cream with raspberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (250 g) frozen raspberries; 4 Pineapple rings (canned); 2 (150 g each) Cup of skimmed milk yoghurt; 75 g Mascarpone; 65 g Sugar; 1 package Vanillin sugar; 1 TABLESPOON Lemon juice; 200 g Whipped cream; 7-10 Tbsp Mint leaves and baby pineapple

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (250 g) frozen raspberries
4 Pineapple rings (canned)
2 (150 g each) Cup of skimmed milk yoghurt
75 g Mascarpone
65 g Sugar
1 package Vanillin sugar
1 TABLESPOON Lemon juice
200 g Whipped cream
7-10 Tbsp Mint leaves and baby pineapple

Directions

1
Let raspberries thaw at room temperature. Cut the pineapple into small pieces. Mix yoghurt, mascarpone, 50 g sugar, vanillin sugar and lemon juice with the whisk of the hand mixer.
2
Put 8 pineapple pieces aside for decorating. Stir the rest of the pineapple into the cream. Whip the cream until stiff. Carefully fold into the cream in portions. Puree raspberries and remaining sugar.
3
Pour cream into four dessert glasses. Serve with the pineapple pieces and some raspberry sauce. Serve decorated with mint and baby pineapple as desired. Serve with the rest of the raspberry sauce separately.