Fruits with yoghurt cream

Name: Fruits with yoghurt cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Sugar melon (about 800 g; e.g. Cantaloup); 100 g Raspberries; 2 ripe peaches; 7-10 Tbsp a few squirts of lemon juice; 1 TABLESPOON flaked almonds; 200 g Yoghurt; 1 TABLESPOON Sugar; 1 Package. Vanillin sugar; 75-100 g Whipped cream; 1 TEASPOON Icing sugar; 7-10 Tbsp Mint

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Sugar melon (about 800 g; e.g. Cantaloup)
100 g Raspberries
2 ripe peaches
7-10 Tbsp a few squirts of lemon juice
1 TABLESPOON flaked almonds
200 g Yoghurt
1 TABLESPOON Sugar
1 Package. Vanillin sugar
75-100 g Whipped cream
1 TEASPOON Icing sugar
7-10 Tbsp Mint

Directions

1
Cut melon into 4-6 slices and remove seeds. Loosen flesh and cut into pieces. Arrange on the skin
2
Select the raspberries and wash them if necessary. Wash peaches, stone them and cut them into slices. Sprinkle with lemon juice. Roast almonds without fat. Mix yoghurt, sugar and vanilla sugar. Whip cream until stiff and fold in
3
Arrange the melon boats with yoghurt cream, raspberries and peaches. Sprinkle almonds and icing sugar on top. Decorate with mint