Two types of layered food

Name: Two types of layered food
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 ripe peach; 10 g Ginger Tuber; 1 untreated orange; 4 Cantuccini (almond biscuits); 2 small apricots; 2–3 Basil leaves; 3 TABLESPOONS Blood orange juice; 1 TABLESPOON Pistachio kernels; 50 g Raspberries; 250 g low-fat yoghurt; 1-2 TEASPOONS Honey; 250 g Vanilla Yoghurt

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 ripe peach
10 g Ginger Tuber
1 untreated orange
4 Cantuccini (almond biscuits)
2 small apricots
2–3 Basil leaves
3 TABLESPOONS Blood orange juice
1 TABLESPOON Pistachio kernels
50 g Raspberries
250 g low-fat yoghurt
1-2 TEASPOONS Honey
250 g Vanilla Yoghurt

Directions

1
For the first layer, wash the peach, halve it and remove the stone. Cut the peach halves into small cubes. Peel ginger and grate finely. Wash the orange, grate 1/4 of the peel thinly. Halve the orange and squeeze 1/2 orange. Mix 3 tbsp. orange juice, orange peel, ginger and peach cubes and leave to stand for about 15 minutes
2
For the second layer, cut the cantuccini into small pieces. Wash and halve the apricots and remove the stone. Cut apricots halves into thin slices. Wash basil, shake dry and chop small ones. Mix the apricot slices, blood orange juice and basil and leave to stand for about 10 minutes
3
Roast the pistachios in a pan without fat. Take them out, let them cool down a bit and chop them roughly. Sort the raspberries. Mix low-fat yoghurt and honey. Layer yoghurt, peaches and raspberries in 2 sealable glasses. Finally sprinkle with pistachios
4
Layer vanilla yoghurt, apricots and cantuccini in 2 sealable glasses. Keep layered dishes cold until you eat them