Yoghurt and sour cream with raspberries and roasted oat flakes

Name: Yoghurt and sour cream with raspberries and roasted oat flakes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 25 g crunchy oats; 300 g Whole milk yoghurt; 50 g Sugar; 1 package Vanillin sugar; 250 g Schmand; 250 g Raspberries (fresh or frozen); 4 tsp (approx. 40 g) Raspberry Jam; 7-10 Tbsp Raspberries and balm

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

25 g crunchy oats
300 g Whole milk yoghurt
50 g Sugar
1 package Vanillin sugar
250 g Schmand
250 g Raspberries (fresh or frozen)
4 tsp (approx. 40 g) Raspberry Jam
7-10 Tbsp Raspberries and balm

Directions

1
Roast the oat flakes in a pan without fat and let them cool down. Mix yoghurt, sugar and vanillin sugar. Pour the sour cream into a mixing cup and whisk with the whisk of the hand mixer until creamy.
2
Fold the sour cream under the yoghurt mass. Divide the raspberries into 4 glass bowls and pour the cream over them. Stir a teaspoon of jam into the cream and sprinkle with oat flakes. Decorate with raspberries and lemon balm as desired.