Yoghurt cream on raspberries

Name: Yoghurt cream on raspberries
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 TABLESPOONS (approx. 25 g) seeds; 7-10 Tbsp Oatmeal; 250 g fresh or; 7-10 Tbsp frozen raspberries; 300 g Whole milk yoghurt; 2-3 TEASPOONS liquid honey; 1 package Bourbon-; 7-10 Tbsp Vanilla sugar; 250 g Sour cream or; 7-10 Tbsp Whipped cream; 4 TSP Raspberry or; 7-10 Tbsp cherry jam; 7-10 Tbsp Lemon-; 7-10 Tbsp Melissa

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 TABLESPOONS (approx. 25 g) seeds
7-10 Tbsp Oatmeal
250 g fresh or
7-10 Tbsp frozen raspberries
300 g Whole milk yoghurt
2-3 TEASPOONS liquid honey
1 package Bourbon-
7-10 Tbsp Vanilla sugar
250 g Sour cream or
7-10 Tbsp Whipped cream
4 TSP Raspberry or
7-10 Tbsp cherry jam
7-10 Tbsp Lemon-
7-10 Tbsp Melissa

Directions

1
Roast the oats in a pan without fat, turning occasionally. Take out and let cool down
2
Select fresh raspberries, wash carefully if necessary and allow to drain (defrost frozen fruit)
3
Mix yoghurt, honey and vanilla sugar. Whip the sour cream or whipped cream with the whisk of the hand mixer until creamy. Mix under the
4
Spread the raspberries, except for a few for decoration, in glass bowls and pour yoghurt and sour cream over them. Stir 1 tsp. jam into the cream. Sprinkle with the oat flakes. Decorate with remaining raspberries and possibly lemon balm leaves