Easter Bunny Cream

For the Easter bunny cream, whip the whipping cream until stiff, puree the raspberries and stir briefly into the whipped cream with the sugar and yogurt.

Draw bunny faces and whiskers on small bulbous glasses with a felt-tip pen or porcelain outline pen. First break some biscuits into pieces and put them into the glasses, then pour in the raspberry cream.

Finally, decorate each glass with two “biscuit ears” and refrigerate the Easter bunny cream.

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