Yoghurt filling with pistachios

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Directions

1. 1

   Grind the pistachios finely, except for some for garnishing. Mix with yoghurt and sugar. Beat egg whites until stiff and fold in. Coarsely chop the remaining pistachios. Peel the mango and cut the flesh from the core.

2. 2

   Then cut into cubes or triangles. Wash the carambola and cut into slices. Wash the cherries and dab dry. Spread the pistachio yoghurt over four hips and garnish with chopped pistachios, mango, carambola and cherries.