Yogurt – Dessert with Hint Of Almonds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 6 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g yourt, Greek (6%)
- 50 g biscuit (s) (Amarettini, alternatively ladyfiners), crumbled
- 1 shot amaretto or other liqueur as desired
- 250 g berries, mixed, frozen
- Honey or sugar to taste
Print Recipe
Pin Recipe Instructions
- Stir the yoghurt until smooth, mix with the crumbled amarettini. Season the cream with amaretto or other liqueur (Grand Marnier etc.) and let it steep for half an hour (refrigerator).
- Briefly heat the berries in a saucepan, add honey or sugar to taste, but it doesn`t have to be. Let the berries cool down a little.
- Pour berries into glasses, spread the cream over them and garnish with a berry.
- Hints:
- Greek yogurt (sheep`s milk) is milder and creamier than our usual cow`s milk yogurt. Alternatively, you can mix cow`s milk yoghurt with sour cream (sour cream), or use only sour cream or mascarpone for mixing.
- You can also use other cookies such as ladyfingers, but then the almond aroma is missing - can and should be balanced out with the amaretto or by adding a little marzipan.
- With soft biscuits, crumbling is easy with a fork, with dry biscuits it is best to put the biscuits in a freezer bag or between foil and roll over them with a bottle or a rolling pin. Hammer works too.
- Instead of bowls you can also use water glasses - for the eye - but they should not be very high and not too narrow.
- Chocolate chips, chopped almonds or a little mint are also suitable as a garnish.
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