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100 g raspberries
100 g blueberries
120 g sour cream
1 tablespoon lemon juice
120 ml yoghurt

topping:
red currants
blueberries, mint leaf
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Wash berries and pat dry. Mix with one tablespoon sugar and half tablespoon lemon juice. Stir yoghurt together with the remaining sugar and lemon juice and mix with a hand blender. Allow to cool both berries and yoghurt mixture for half hour. Alternately fill yoghurt and berries in cold glasses and garnish with berries and mint leaf.