Yoghurt cream with raspberries
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 200 g frozen raspberries
- 4 Rusk
- 500 g Yoghurt
- 125 g Schmand
- 8-10 Tbsp Sugar
- 7-10 Tbsp grated peel and juice of 1/2 lemon
- 7-10 Tbsp Lemon balm
Directions
- 1
Let the raspberries thaw. Break rusk into pieces. Mix yoghurt, sour cream, sugar, lemon peel and juice
- 2
Layer yoghurt cream, rusk and raspberries alternately in 4 dessert glasses. Decorate with lemon balm
Nutrition Facts
KCAL
300 kcal
300 kcal
CARBS
39 g
39 g
FATS
11 g
11 g
PROTEINS
8 g
8 g
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