Raspberry and cherry groats with yogurt

1.

Drain the cherries, collect the juice and make up to 1/2 l of liquid with water. Mix the groats, 2 tablespoons sugar and 6 tablespoons juice until smooth. Bring the rest of the juice and lemon zest to the boil. Stir in the groats and bring to the boil again. Fold in the cherries. Allow to cool slightly. Remove lemon peel. Fill the groats into 4 dessert glasses and let them cool.

2.

Mix the yoghurt, 1 tbsp sugar and vanilla sugar until smooth. Whip the cream until stiff and fold under. Spread on the grits. Decorate with mint and citrus peel