Raspberry Yogurt Cream

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.

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