raspberry yoghurt


- 150g fresh fruits (or tk berries, thawed)
- 450g Greek yogurt
- Dessertwear
- roasted almond leaves

Put the fruits in a glass and cover with the Greek yoghurt.
Easily "season" with the dessert coat "and then cover with the roasted almond flakes and cool.

Garnish with fruits as needed.
The best ways are alarm jars, the lid protects perfectly before drying.



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