MealPlanned
- Dessert
- 10 min
- Gluten-Free
- Kosher
- Pescatarian
- Vegetarian
Vanilla cream and berry pots
Whipped vanilla cream and yogurt layered with berry compote.
- Calories
- 316
- Protein
- 9 g
- Carbs
- 22 g
- Fat
- 22 g
Per serving. Makes 4 servings.
Ingredients
- 200 ml Double cream
- 300 g Greek yogurt, full fat
- 2 tbsp Honey
- 1 tsp Vanilla extract
- 200 g Raspberries
- 1 tbsp Sugar
Contains: Milk. Always check the labels of what you buy.
Method
- Put half the raspberries and the sugar in a small pan and warm for 3 minutes, crushing lightly, until saucy. Leave to cool.
- Whip the cream to soft peaks.
- Fold the cream into the yogurt with the honey and vanilla.
- Layer the cream, the raspberry sauce and the fresh raspberries in four glasses.
- Chill for at least 30 minutes before serving.
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