in Dessert Recipes

Greek lemon cream on blackcurrant and cranberry compote

updated

Spread the love

Ingredients for 2 servings:

  • 300 g cream yogurt, Greek
  • 3 tbsp lemon juice, freshly squeezed
  • 3 tbsp sugar
  • 100 g currants, black
  • 3 tbsp cranberries, dried
  • 2 tbsp sugar
  • 2 tbsp water
  • 3 tbsp almond flakes, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Mix the yogurt with the sugar and lemon juice. The amount of lemon juice can be adjusted to taste, but fresh juice is recommended. For the compote, destemmed or thawed the currants. Simmer the berries with the cranberries, sugar, and water for a few minutes until the desired consistency is reached. First, divide the cooled compote between the glasses, then spread the yogurt cream on top. Finally, top with the toasted almond flakes. Serve immediately.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Quinoa salad with salmon and feta

Savory Brazil nut rolls