Place gelatine sheets in cold water according to instructions and allow to swell for approx. 10 min. In the meantime, mix yogurt, powdered sugar (1) and the juice of one lemon.
Cut the vanilla pod in half lengthwise, scrape out the pulp and mix well with the yogurt cream.
Remove the gelatin sheets from the water, put them in a small container and immerse it in a warm water bath until the gelatin melts. Later add a little yogurt cream and fold the mixture into the larger mass of cream. Put everything in the refrigerator for about 10 minutes.
When the cream starts to set, whip the cream until stiff and stir it in. Again, chill the whole thing well.
For the berry pulp, sprinkle raspberries or crushed strawberries with powdered sugar and leave with the lid closed. Spread through a sieve only before serving. Spread the fruit puree evenly on dessert plates.
Dip a tablespoon briefly in hot water, use it to scoop out yogurt mousse and arrange on top of the fruit puree.
Tips: If you omit the whipped cream and choose low-fat yogurt, you may include the dessert in your diet plan.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!