Dessert: Berry Yogurt

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 79 kcal


  • 500 g Natural yoghurt firm
  • 200 g Sour cream
  • 2 tbsp Caramel syrup
  • 200 g Blueberries fresh
  • 500 g Fresh strawberries
  • 1 casket Physalis
  • 10 sheet Chocolate mint
  • 5 sheet Lemon balm fresh


  • Mix the yoghurt and sour cream until smooth and add the caramel syrup. Wash the blueberries, wash the strawberries, cut in half or quarter (depending on size) and defoliate and halve the physalis (Cape gooseberry).
  • Add everything to the yogurt. Wash and roughly chop the mint and lemon balm. Stir into the yogurt. Put the dessert in the refrigerator for about half an hour, because only then does the mint develop its taste.
  • I wish you bon appetite.


Serving: 100gCalories: 79kcalCarbohydrates: 8.9gProtein: 1.3gFat: 4g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Mediterranean Roast Beef

Salads: Chinese Cabbage # 2