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Elderflower and raspberry pots recipe

Elderflower and raspberry pots recipe

16 ratings

All you need are fresh raspberries and a few basic ingredients like quark, lemon, and elderflower cordial to make this sweet, refreshing and fruity dessert. See method

  • Serves 4
  • 15 mins to prepare
  • 170 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 300g quark
  • 2 tsp vanilla extract
  • 50g icing sugar
  • 250g raspberries
  • 3 tbsp elderflower cordial
  • 1 lemon
  • 20g toasted flaked almonds

Each serving contains

  • Energy

  • Fat

    3g 5%
  • Saturates

    0g 2%
  • Sugars

    26g 29%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 26.7g Protein 10.1g Fibre 1.6g


  1. Put 300g quark in a bowl with 2 tsp vanilla extract and sieve over 50g icing sugar. Gently stir together for 1 min until the sugar is combined and the consistency is light. 
  2. Put 250g raspberries in a small bowl with 3 tbsp elderflower cordial and gently mash to a soft, crushed consistency. Zest 1 lemon; stir half through the raspberry mixture. 
  3. Put a dessertspoonful of the raspberry mix into 4 bowls or glasses. Top each with a quarter of the quark mixture, then divide the remaining raspberry mix between them. Garnish with 20g toasted flaked almondsand the remaining lemon zest. Eat immediately, or chill for up to 4 hrs.
See more Dessert recipes

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