Ingredients
- 600 g frozen rasperries
- 1.2 kg greek yogurt
- 2 packages vanilla sugar
- 4 stalks peppermint
- brown sugar to sprinkle on top
Preparation
1. Overview of ingredients.
2. Place the frozen berries in a lasagne, mix the yoghurt with vanilla sugar and spread over it. Depending on the room temperature, cover and let rest for about 2 hours until the berries are just thawed.
3. Pluck peppermint leaves and chop finely. Pour over the yoghurt dish to serve. Sprinkle everything generously with brown sugar.
Tip
- During the season you can of course also prepare the dessert with fresh berries. Clean and select the berries as usual, layer them with yoghurt and let them cool in the fridge for at least 3 hours before serving.
This recipe has been tested and approved by AMC.
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