Lemon yoghurt cold peel

Name: Lemon yoghurt cold peel
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Strawberries; 125 g Raspberries; 75 g Sugar; 1 can(s) (425 ml; 250 g by weight) Peaches; 1 untreated lemon; 4 (150 g each) Mug of whole milk yoghurt; 160 g Knusper Flakes (Crunchy cereal food with almonds); 7-10 Tbsp Lemon balm

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Strawberries
125 g Raspberries
75 g Sugar
1 can(s) (425 ml; 250 g by weight) Peaches
1 untreated lemon
4 (150 g each) Mug of whole milk yoghurt
160 g Knusper Flakes (Crunchy cereal food with almonds)
7-10 Tbsp Lemon balm

Directions

1
Carefully wash the strawberries, dab dry, clean and slice them. Sort the raspberries. Mix raspberries, strawberries and approx. 25 g sugar and leave to stand for 20 minutes. Drain the peaches, collect the juice and cut the halves into slices.
2
Wash the lemon thoroughly and finely grate the peel. Squeeze the lemon. Mix yoghurt, remaining sugar, lemon juice and zest. Finally, stir in peach juice. Mix strawberries and peaches and divide into deep plates with the yoghurt.
3
Sprinkle with Crispy Flakes and serve immediately decorated with lemon balm.