From the kitchen of Yogurt Barn
Ingredients
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2 tbsp honey or agave syrup
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500 ml full-fat yogurt or Greek yogurt
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Handful of raspberries
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50 g dark chocolate
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3 tbsp unsalted pistachios
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Oven dish and baking paper
Preparation
- Line an oven dish with a piece of baking paper.
- Mix the honey into the yogurt.
- Pour the yogurt with honey into the baking tray lined with baking paper.
- Divide the raspberries over the yogurt.
- Break the chocolate into rough pieces and divide it over the yogurt together with the pistachios.
- Place the yogurt in the freezer for at least 3 hours.
- Remove the yogurt from the freezer 10 minutes before serving.
This recipe is from the book Yogurt, 47 sweet and savory recipes from the kitchen of Yoghurt Barn.
Number of persons
4-6
