Blueberry yoghurt cream with crunchy pistachios
DIFFICULTY
easy
easy
RATING
COOK TIME
10 mins
10 mins
TOTAL TIME
10 mins
10 mins
Ingredients
Servings:
4
- 4 TABLESPOONS Pistachio kernels
- 1 Organic Lemon
- 250 g Low-fat curd
- 400 g Greek yoghurt (10 % fat)
- 6 TABLESPOONS Icing sugar
- 1 package Vanilla sugar
- 300 g Blueberries
Directions
- 1
Coarsely chop the pistachios. Wash lemon hot, grate peel finely. Squeeze lemon. Mix quark, yoghurt, icing sugar, vanilla sugar, lemon juice and zest.
- 2
Wash, sort and dab dry the blueberries. Fold the berries into the cream and serve. Sprinkle with pistachios.
Nutrition Facts
KCAL
320 kcal
320 kcal
CARBS
27 g
27 g
FATS
16 g
16 g
PROTEINS
14 g
14 g
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