Ingredients (4 Servings)

  • 125 g raspberries
  • 2 tablespoons powdered (icing) sugar
  • 200 ml whipping cream (30 % fat)
  • 100 g sour cream (30 % fat)
  • 100 g low-fat curd (quark) or yogurt (10 % fat)
  • 100 g sugar
  • 100 g canned peaches

Nutritional values (per serving)

Calories392 kcal
Fat24 g
Sodium36 mg
Carbohydrates38 g
Protein5 g
Phosphorus110 mg
Potassium202 mg
Liquid115 ml


This recipe is best prepared the day before you wish to serve it. Set aside a few raspberries for decoration. Purée the remaining raspberries and press through a sieve. Mix the purée with powdered sugar. Beat the whipping cream until stiff. Mix sour cream, low-fat curd and sugar to form a creamy mixture. Fold the raspberry purée into the whipped cream, pour the mixture into a mould (e.g. a loaf pan) which has been covered with film and allow to freeze for 5-6 hours. On the next day, turn the parfait out of the mould and cut into slices. Decorate with raspberries and peach slices.