Raspberry Vanilla Pudding Cream

For the raspberry-vanilla custard, boil 250 ml of milk with the sugar, mix the remaining cold milk with the custard powder, whisk into the boiling milk, bring to a boil and remove from heat.

Stir in the raspberries – all but 4 of them – mashing them a bit. Then stir in the vanilla yogurt. Divide the raspberry-vanilla custard among 4 dessert bowls, garnish with the remaining raspberries.

Preparation Tip:

Finish the raspberry-vanilla custard with a whipped topping and raspberry syrup.

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