Wintery yoghurt cup

Name: Wintery yoghurt cup
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 150 g frozen raspberries; 1 TABLESPOON Lemon juice; 3-4 Tbsp Sugar; 75-100 g Gingerbread (with or without icing); 450-500 g Cream or mild whole milk yoghurt; 1 package Vanillin sugar; 7-10 Tbsp mildly ground cinnamon

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

150 g frozen raspberries
1 TABLESPOON Lemon juice
3-4 Tbsp Sugar
75-100 g Gingerbread (with or without icing)
450-500 g Cream or mild whole milk yoghurt
1 package Vanillin sugar
7-10 Tbsp mildly ground cinnamon

Directions

1
Let the raspberries thaw. Set 8 pieces aside for decoration. Mix the rest with lemon juice and 1 tbsp. sugar. Crumble the gingerbread
2
Mix yoghurt with 2-3 tablespoons of sugar and vanillin sugar. Season to taste with cinnamon
3
Divide 3/4 gingerbread into 4 glasses. First spread sugared raspberries, then yoghurt. Decorate with remaining berries and gingerbread