Cream puff dessert with raspberries, Oreo and yoghurt cream
Ingredients
- 250 g profiteroles, frozen
- 220 g low-fat quark
- 200 g crème fraîche
- 350 g yoghurt
- 16 g vanilla sugar
- 40 g sugar
- 40 g Oreo biscuits
- 50-60 g raspberries, frozen
- 1-2 tablespoons grated chocolate
Utensils
- dessert mold
- bowl
- whisk
- spoon
Instructions
- Place the cream puffs on the bottom of a dessert dish.
- Scatter the Oreo biscuits between the choux pastries.
- Put the yoghurt, cottage cheese and crème fraîche in a bowl.
- Add the sugar and vanilla sugar.
- Use a whisk to mix everything together Mix the cream.
- Spread the cream over the cream puffs and Oreo biscuits.
- Top the dessert with frozen raspberries.
- Sprinkle with grated chocolate.
- Leave the cream puff dessert in the fridge for about 1 hour before serving.
