in Recipes

Frozen Choc-Strawberry-Yoghurt with Mint Pesto Topping

Spread the love

Frozen Choc-Strawberry-Yoghurt with Mint Pesto Topping

The perfect frozen choc-strawberry-yoghurt with mint pesto topping recipe with a picture and simple step-by-step instructions.

  • 500 g Greek yogurt 10% fat
  • 100 g Sugar
  • 500 g Strawberries
  • 250 ml Milk
  • 125 g Chocolate 70% cocoa
  • 1 bunch Mint
  • 100 ml Maple syrup
  • 100 ml Marzipan
  • 300 g Pistachios
  1. Remove the stems from the mint, wash, pat dry and place in a narrow container with the syrup. Lightly roast the pistachios in a pan and add to the mint with the syrup. Puree the whole thing finely with a blender. Crumble the marzipan into small pieces and work it into the mixture (with a fork or a hand blender) until a pulpy mixture is formed.
Dinner
European
frozen choc-strawberry-yoghurt with mint pesto topping

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.

Leave a Reply

Your email address will not be published.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

Fiery Tripod Goulash in Loaf of Bread

Roasted Corn Hand Breast with Young Spinach and Polenta