A burst of summer freshness folded into smooth creamy yoghurt.
Preparation Time – 10 minutes (plus 2 hours draining time)
240 ml natural low fat yoghurt
240 grams mixed berries- raspberries, strawberries and blackberries.
2 tablespoon icing sugar or to taste
1. Place a muslin cloth in a colander and pour the yoghurt into it, leave to drain out the water for 1-2 hours. (This is called hung yoghurt)
2. Chop up half the berries and put them in a blender, coarse blend them.
3. Transfer the yoghurt to a bowl and add the icing sugar, fold in the blended berries.
4. Transfer to individual serving dishes and garnish with remaining berries.
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