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

Makes 4 servings

Ingredients

  • 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

Method

  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.

Variations:

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