Yoghurt and sour cream with raspberries and roasted oat flakes

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 25 g crunchy oats
  • 300 g Whole milk yoghurt
  • 50 g Sugar
  • 1 package Vanillin sugar
  • 250 g Schmand
  • 250 g Raspberries (fresh or frozen)
  • 4 tsp (approx. 40 g) Raspberry Jam
  • 7-10 Tbsp Raspberries and balm

Directions

  1. 1

    Roast the oat flakes in a pan without fat and let them cool down. Mix yoghurt, sugar and vanillin sugar. Pour the sour cream into a mixing cup and whisk with the whisk of the hand mixer until creamy.

  2. 2

    Fold the sour cream under the yoghurt mass. Divide the raspberries into 4 glass bowls and pour the cream over them. Stir a teaspoon of jam into the cream and sprinkle with oat flakes. Decorate with raspberries and lemon balm as desired.

Nutrition Facts

KCAL
320 kcal
CARBS
36 g
FATS
16 g
PROTEINS
7 g

Categories & Tags

Dessert