Fruit plate with yoghurt ice cream

Name: Fruit plate with yoghurt ice cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 l Milk; 1 pack of Vanilla dessert sauce (without cooking;; 7-10 Tbsp f; 2 TABLESPOONS Egg liqueur; 250 g Raspberries (fresh or frozen); 2 Kiwis; 250 ml Yoghurt ice cream (e.g. "forest fruit flavour; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1/4 l Milk
1 pack of Vanilla dessert sauce (without cooking;
7-10 Tbsp f
2 TABLESPOONS Egg liqueur
250 g Raspberries (fresh or frozen)
2 Kiwis
250 ml Yoghurt ice cream (e.g. "forest fruit flavour
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm

Directions

1
Pour milk into a bowl. Add the sauce powder at once and immediately whisk quickly and vigorously with a whisk for approx. 1 minute so that no lumps form. If necessary, refine the vanilla sauce with advocaat
2
Select fresh raspberries and rinse gently if necessary (deep-frozen berries best in a
3
flat dish and allow to thaw). Peel kiwis and cut into thin slices
4
Divide the vanilla sauce between four dessert plates. Carefully place ice cream in balls or cubes on top. Then arrange the fruits on top and dust lightly with icing sugar. Decorate as you like with some lemon balm leaves