Rice paper mochi with yoghurt and berries

Name: Rice paper mochi with yoghurt and berries
Prep time: 15 min
Total time: 75 min
Yield: 4
Ingredients: 1 tbsp Maizena cornflour; 2 tbsp liquid honey; 400 g plain greek yoghurt; 150 g raspberries; 50 g blueberries; 20 g vanilla whey protein powder; 4 rice paper

desserts summer

Total: 1 hr 15 min. | Active: 15 min.

vegetarian, gluten-free

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This recipe is the perfect summer refreshment! I'm absolutely thrilled with it and it went down incredibly well on social media, too. After trying it out and making a few tweaks, it's now definitely one of my favourites. These mochi with yoghurt and fruit are as refreshing as ice cream and as delicious as a dessert. And the best part is that they only take 15 minutes to make!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 pieces

Filling
400 g	plain greek yoghurt
20 g	vanilla whey protein powder
2 tbsp	liquid honey

To shape
4	rice paper
150 g	raspberries
50 g	blueberries
1 tbsp	Maizena cornflour

How it's done

Filling

Mix the yoghurt, protein powder and honey in a bowl.

To shape

Soak a sheet of rice paper in cold water for approx. 30 secs., drain, place over a small bowl. Carefully press the rice paper down in the middle to make a well. Add 1/4 of the yoghurt and berries to the well in alternate layers. Carefully fold the free edges over the filling, trim any protruding edges with scissors. Turn the mochi out onto a plate lined with baking paper. Fill the remaining sheets of rice paper in the same way. Dust the mochi with cornflour, remove any excess cornflour with a brush. Cover and freeze the mochi for approx. 1 hr.

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