Recipe with FRUCHTSTOFF

Mango Passion Fruit Yoghurt Cream

This yoghurt cream is a quick no-bake dessert: Greek yoghurt and cream are blended with FRUCHTSTOFF Mango-Passionfruit, a jam and fruit spread with 67% fruit and 10% honey, into a light, airy cream.

⏱ Prep 15 min · Chilling time 30 min · Total 45 min · 4 servings

Ingredients

• 400 g Greek yoghurt
• 200 ml double cream
• 6 tbsp FRUCHTSTOFF Mango-Passionfruit (approx. 120 g)
• 1 tsp lemon juice
• 1 sachet vanilla sugar
• 4 butter biscuits
• Mint leaves, to garnish

Method

1. Whip the cream with the vanilla sugar until stiff.
2. Stir the yoghurt with FRUCHTSTOFF Mango-Passionfruit and lemon juice until smooth.
3. Carefully fold the cream into the yoghurt mixture in two batches.
4. Coarsely crumble the biscuits and divide between four glasses.
5. Spoon the cream over the biscuit crumbs and chill for at least 30 minutes.
6. Garnish with mint leaves before serving.

Tip: For a second layer, add a teaspoon of FRUCHTSTOFF Mango-Passionfruit to the centre of the glass to create a fruity core.

Fruit spread used: View FRUCHTSTOFF Mango-Passionfruit in the shop →

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