Finely crush berries in a hand mixer or mash well with a fork. Stir in 75 g sugar. Whip the cream with the cream thickener and the remaining sugar until very stiff. Carefully fold the yogurt, berry puree and fruit water into the whipped cream. Fill the amount into four small ramekins. If the ramekins are too small, you can line them with parchment paper so that one edge of the paper protrudes about 2 cm. Pour the mixture into the ramekins. Freeze ramekins in the freezer for at least 3 hours.
Garnish the yogurt soufflé as desired with fresh berries and leaves before serving.
Tip: Use a normal or light yogurt as required!