Bring the milk with the scraped vanilla and a little sweetener in a shallow saucepan, or a Teflon pan to a boil. Add the beaten egg white, lightly sweetened with sweetener, in even dumplings and cook until lightly boiling (form large dumplings, fall through sugar substitute together.) Turn with two forks or wooden spoons about 3-5 minutes.
Add the yogurt, a little bit of sweetener and the pickled raspberries and season.
Pour the cream onto a plate or platter, drain the whipped eggs on a dish and arrange on top.
Tip: Use creamy natural yogurt for an even finer result!
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