Sort and clean the raspberries. If possible, do not wash them.
Puree the raspberries with the 2 tablespoons sugar and the vanilla sugar in a high mixing bowl.
Whisk the yogurt, cream and lemon juice in a bowl until smooth.
Mix the raspberry puree into the yogurt, leaving 4 tablespoons aside (decoration).
Pour into dessert glasses and refrigerate for at least 2 hours.
Before serving, divide the remaining raspberry puree among the glasses and decorate with lemon balm leaves.
Preparation Tip:
You can of course prepare your raspberry yogurt cream out of season with frozen raspberries.