Fruit salad with yoghurt cream

Name: Fruit salad with yoghurt cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 Oranges (including 1 untreated); 1-2 TABLESPOONS Lemon juice; 1 tablespoon (15 g) Sugar; 2 kiwis, 1 banana; 1 medium-sized apple; 100 g Whipped cream; 1 Package. Vanillin sugar; 150 g Skimmed milk yoghurt; 4 TSP liquid honey or maple syrup; 7-10 Tbsp Mint

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 Oranges (including 1 untreated)
1-2 TABLESPOONS Lemon juice
1 tablespoon (15 g) Sugar
2 kiwis, 1 banana
1 medium-sized apple
100 g Whipped cream
1 Package. Vanillin sugar
150 g Skimmed milk yoghurt
4 TSP liquid honey or maple syrup
7-10 Tbsp Mint

Directions

1
Wash the untreated orange hot and cut into slices. Peel 2 oranges, remove the white skin. Cut out the fillets between the parting skins, catching the juice. Mix all the juice and sugar
2
Peel and slice the kiwis and banana. Wash, quarter, core and cut the apple into pieces. Mix the fruit with the marinade
3
Whip the cream until stiff and allow the vanilla sugar to trickle in. Fold into the yoghurt. Arrange fruit salad and yoghurt cream on 4 dessert plates. Drizzle 1 teaspoon honey over each. Decorate with mint if desired.
4
New on the market: Zespri Gold. The golden yellow flesh of this fig-shaped kiwi tastes aromatically sweet. The hairless skin can be eaten with it. Season: Early summer to autumn, approx. 0,60 Euro