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
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.
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.
Mix all the ingredients (yoghurt, sugar, quark, cream and milk) together well in a bowl.
Set the preparation time on the ice machine (approx. 15 minutes) and start the ice machine.
Pour the finished frozen yoghurt mixture into the ice machine until it has a smooth consistency.
Now pour the raspberry sauce equally on 4 plates and add one scoop of frozen yoghurt on each plate. Then decorate with the berries.
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