Nut Yogurt
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g walnuts and hazelnuts, mixed, freshly round
- 75 ml milk, hot
- 25 g suar, or honey
- 500 g yourt, Greek or cream yourt
Print Recipe
Pin Recipe Instructions
- The aroma is more intense with freshly ground nuts. The nuts can also be lightly roasted dry in a hot pan before or after grinding, which makes the aroma even finer.
- Mix the nuts with the sugar. Stir in the hot milk and let the mixture swell for about 1/2 hour.
- Now stir into the yogurt.
- If the yogurt is not too sweet according to your own taste, you can add sweetening to your liking. The amount of nut mass can also be adapted to the amount of yogurt according to taste.
- Tip:
- We always prepare the nut mass (without yoghurt) from 200 g nuts and put them in the refrigerator. It stays there for a good week.
- The nut mass without yoghurt can also be used as a filling for nut snails or a nut plait, but then prepare 3-4 times the amount.
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