All we need is summer, sun and refreshing frozen yoghurt …

Makes 4 servings


  • 100 grams organic yoghurt

  • 16 grams sugar or vanilla sugar

  • 1 tablespoons of organic quark

  • 20 ml organic cream

  • 20 ml organic milk

  • 2 tablespoons coconut blossom sugar

  • 60 g flaked almonds

  • 16 blueberries (for decoration)

  • 20 raspberries (for decoration)

  • 250 g raspberries (fresh or defrosted)

  • agave syrup to taste


  1. For the raspberry sauce: first blend the raspberries to smooth paste and strain the puree through a fine sieve. Add a small amount of agave syrup to taste. Put the sauce to the side.

  2. Put the coconut blossom sugar in a pan on medium heat. Leave it to melt and put in the almond flakes and stir until the almond flakes are caramelized. Put on a plate to cool.

  3. Mix all the ingredients (yoghurt, sugar, quark, cream and milk) together well in a bowl.

  4. Set the preparation time on the ice machine (approx. 15 minutes) and start the ice machine.

  5. Pour the finished frozen yoghurt mixture into the ice machine until it has a smooth consistency.

  6. Now pour the raspberry sauce equally on 4 plates and add one scoop of frozen yoghurt on each plate. Then decorate with the berries.

  7. To finalize the dessert sprinkle the almonds crunch over and enjoy.


strawberry frozen yoghurt: Puree 100g of strawberries and use 1 tsp honey instead of sugar oder vanilla sugar