Yoghurt cream with cherries and crunch

Name: Yoghurt cream with cherries and crunch
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g cane sugar; 1 parcel vanilla sugar; 2 tbsp honey; 500 g plain greek yoghurt; 1 dl full cream; 1 organic lemons; 600 g cherries; 80 g almonds; 1 tsp cinnamon

Total: 20 min. | Active: 20 min.

vegetarian, gluten-free

597 Likes

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.

Claudia - stylingqueen

Ingredients

for 4 person

Cherries
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

How it's done

Cherries

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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