Yoghurt cream with cherries and crunch

Yoghurt cream with cherries and crunch

Total: 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / people: 529 kcal
, Fat: 32 g
, Carbohydrate: 47 g
, Protein: 11 g

This recipe includes everything that’s important! It is fresh, fruity and crunchy between the teeth. And best of all, it’s quick to prepare and can be easily made when friends visit. If there’s any left over, it makes a perfect dessert to go the next day.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


600 g cherries, pitted (yields approx. 500 g)
½ dl water
1 tsp cinnamon

Crunchy topping

80 g almonds, coarsely chopped
50 g cane sugar

Yoghurt cream

500 g plain greek yoghurt
1 organic lemon, use grated zest only
1 parcel vanilla sugar
2 tbsp honey or agave syrup
1 dl full cream
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4 glasses, each approx. 300 ml

How it's done

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Bring the cherries to the boil with the water and cinnamon, reduce the heat, cook over a medium heat for approx. 10 mins, cool.

Crunchy topping

Toast the almonds in a frying pan over a medium heat for approx. 5 mins. Add the sugar and stir until it caramelizes. Spread out the nuts on a sheet of baking paper, allow to cool and break into pieces.

Yoghurt cream

Stir the yoghurt with the lemon zest, vanilla sugar and honey until well mixed. Beat the cream until stiff, fold in carefully.

Layer the fruit and cream alternately in the glasses and top with the almond crunch.

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