Raib with Red Berries and Vanilla

A cool, creamy dessert that combines the simplicity of Raib with fresh red berries and a hint of vanilla for a refreshing treat.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Dessert

Cuisine: American

Calories: 250

For the Raib base

4 cups whole milk or 2 percent milk Use whole milk for creamier texture.
1/4 cup plain yogurt with live cultures This is your starter.
2 to 3 tablespoons sugar or honey Adjust to taste.
1 to 2 teaspoons vanilla extract or 1 teaspoon vanilla paste Use vanilla paste for deeper flavor.
pinch fine salt Enhances flavors.

For the Topping

2 cups red berries (strawberries, raspberries, or a mix) Fresh or frozen; roughly chop large berries.
optional lemon zest For brightness.
few leaves mint For serving.

Prepare the Raib Base

Warm the milk in a pot until it feels pleasantly warm to the touch.
Whisk in the plain yogurt and half the vanilla, then add a tiny pinch of salt.
Pour the mixture into clean jars or a glass bowl, cover, and let it sit in a warm, draft-free spot for 6 to 10 hours until set.
Refrigerate until cool.

Prepare the Topping

Toss the red berries with 1 to 2 tablespoons sugar or honey and the remaining vanilla. Let them marinate in the fridge.

Serve

Spoon the marinated berries and their syrup over the chilled Raib base. Taste and add more honey if desired.

For variations, add toasted almonds, spices like cinnamon, or layer with granola for a breakfast twist.