Scrape quinces with a tea towel, remove peel, cut into quarters, remove core, cut into fine pieces. Place in a saucepan with water, juice of one lemon and sugar, bring to the boil, cook on 1 or automatic heat 4-5 until soft. Remove the quince pieces, boil the juice with white wine to 50 ml. Blend quince pieces and cooking juices in a hand mixer until very fine, cool. Mix yogurt into the puree. Whip the cream until stiff, fold into the cream before serving.
Tip: Use regular or light yogurt as needed!