Raspberry Yogurt Clouds

Wash and sort the raspberries, setting aside about 4 tablespoons for the garnish. Carefully mix the remaining berries in a bowl with 1 tablespoon of powdered sugar and the vanilla sugar.

Whip the whipped cream until stiff. Stir the yogurt with the lemon juice and 6 tablespoons of sugar until smooth. Dissolve the gelatine according to the package instructions and mix in. Finally, fold in the whipped cream.

Divide a few tablespoons of the cream among 4 dessert glasses. Spread the raspberry-sugar mixture on top of each. Top with the remaining cream and refrigerate.

Before serving, garnish the bowls with the raspberries set aside to taste.

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