Ingredients
- 600 g frozen raspberries
- 1.2 kg greek yogurt
- 2 packages vanilla sugar
- 4 stalks mint
- brown sugar to sprinkle on top
Preparation
1. Add the frozen raspberries in the Lasagnera, stir the yogurt with vanilla sugar and spread over the top. Depending on the room temperature, cover and let rest for approx. 2 hours before serving, the berries should then just be thawed.
2. Remove the peppermint leaves from the stems and finely chop, spread over the dessert, generously sprinkle with sugar.
Tip
- The dessert can also be prepared with fresh berries when in season. To do this, clean and sort the berries as usual, layer with yogurt and chill in the fridge for at least 3 hours before serving.
This recipe has been tested and approved by AMC.
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