125 g frozen raspberries
2 mandarins
250 g silken tofu
250 g coconut yogurt
1 untreated lemon
1 teaspoon agave syrup
4 teaspoons almond slivers
Thaw the raspberries a few hours beforehand, peel the mandarins and cut into fine cubes. Wash and dry the untreated lemon and rub off the yellow of the slice.
Mix the silken tofu with the yogurt, lemon zest and agave syrup to a smooth mass. Season everything to taste and, if necessary, refine it with lemon juice.
Toast the almond sticks in a pan.
First put the mandarins in 2 mason jars, then layer them in the yoghurt / tofu mixture, top with the frozen raspberries. Finally, place the roasted almond slivers on top.
Put everything in the fridge for about 1 hour
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