Cream soft fat, fructose, salt and lemon peel. Stir in the eggs one by one. Sift flour over them and stir in. Stir in mineral water
Preheat the waffle iron. Coat with some oil. Bake 4 waffles from the dough one after the other until golden brown. Let the waffles cool down. For the cream, soak the gelatine. Puree 250 g raspberries and pass through a sieve. Mix with yoghurt. Squeeze the gelatine, dissolve and stir into the raspberry puree. Put it in a cold place
Whip the cream until stiff. As soon as the puree begins to gel, fold in the cream. Season to taste with sweetener. Pour cream into a piping bag with star-shaped spout. Spray 3 wafer bases like a loop and put them together loosely. Cut out the 5 hearts from the rest of the wafer, stick them diagonally into the cream and decorate with the remaining raspberries. Sprinkle with powdered sweetness
, 1 1/2 BE (of which 5 g fructose)