in Dessert Recipes

Yogurt fruit bombs in a glass

updated

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Ingredients for 8 servings:

  • 1 kg natural yogurt (3.5%)
  • 160 g sugar
  • 1 packet of vanilla sugar
  • 300 ml whipped cream
  • 1 tbsp lemon juice
  • 1 bag of fruit (strawberry-mango mix, frozen)
  • 1 bowl of raspberries, fresh
  • 1 bowl of blueberries, fresh
  • n. B. Chocolate shavings, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

refreshingly light and fruity

Blend the yogurt, sugar, vanilla sugar, and lemon juice until creamy. Whip the cream until stiff and fold into the yogurt mixture. Divide the yogurt mixture among small preserving jars or dessert bowls and refrigerate. Thaw the frozen strawberry-mango mixture (or other fruit). Puree the fruit finely and refrigerate. Wash the raspberries and blueberries and set aside. Just before serving, divide the puree among the yogurt jars, sprinkle with white chocolate shavings, and garnish with the fresh berries.

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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.

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