Summary

Ingredients

• 150 g nectarine (s), peeled, diced
• 150 g cream yourt, Greek
• 1 tablespoon amaretto
• 10 g cinnamon suar
• leaves Mint

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Instructions

1. Marinate the diced nectarine pulp with the amaretto and let it steep for a while.
2. Mix the yoghurt with cinnamon sugar, if you like, to your own taste. Then layer both alternately in pretty glasses, including the resulting juice.
3. Garnish with mint if you like and serve.