Core the melon, cut the flesh from the peel and cut into small cubes.
Whip the cream until stiff. Put the yogurt in a suitable bowl and mix with the sugar until smooth. Stir in the cream. Add the melon cubes and half of the raspberries and mix everything together thoroughly. Arrange in dessert bowls and garnish with the remaining raspberries and a little bit of mint if you like.
Tip & Trick – Raspberries Along with strawberries, they are considered the queens among berries, having a delicious sweet and sour aroma and being very juicy. Early varieties ripen already in June, apart from that the season for European raspberries ends only in October. In addition to red fruits, in the meantime, you can find yellow, orange and even black berries. Raspberries must be handled with extreme care, as they are very sensitive to pressure. If possible, use on the day of purchase, as a crushed or overstored berry will quickly rot the rest of the fruit as well. Moldy berries must be discarded! Raspberries do not need to be washed, as they are picked directly from the bush into dessert bowls.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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