John Myers
Ingredients for 10 servings:
- 250 g strawberries, washed, drained
- 500 g yogurt (fat content as desired)
- 250 g whipping cream or Cremefine for whipping
- some sugar, fine
- 60 ladyfingers
Instructions
Working time approx. 20 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 20 minutes
a summery, relatively light treat, without egg or mascarpone
Whip the cream until stiff, stir in the yogurt, dice the strawberries, and mix in. If the strawberries aren’t very sweet, stir in a little sugar or sweetener to taste; otherwise, you can omit it. Pour a little cream into a baking dish or other rectangular dish and spread it on the bottom, then add a layer of sponge fingers. Cover generously with strawberry cream, place more sponge fingers on top, and then more cream. Repeat until you have 3 or 4 layers of sponge fingers. This depends on the size of the dish, so the amount of sponge fingers can vary. Finish with a layer of cream, cover the dish, and refrigerate overnight. 8-12 hours is enough for the sponge fingers to become soft. To save calories, you can use low-fat yogurt, reduced-fat whipping cream, or Cremefine for whipping. It tastes great just the way it is! The calories given in the recipe refer to yogurt with 0.9% fat, Cremefine, and 30g sugar.
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