Cream of Greek yogurt and strawberries

Cream of Greek yogurt and strawberries: served in single-portion glasses, it's an elegant spoon dessert, creamy and quick to prepare. In VIDEO RECIPE you can see how simple and delicious this dessert with very few ingredients. You only need Greek yogurt, cream, fresh strawberries, the biscuits you prefer. I love Digestive, because they have a not too sweet taste, indeed slightly salty. Alternatively, you can also prepare a buttery and slightly salted pastry at home.

Obviously, when strawberries will no longer be in season, you can also replace them with apricots, cherries, Plums, peaches. Any type of summer fruit is fine. Cooking part of the fruit with lemon and sugar serves to obtain a sort of syrup that makes the dessert even more delicious. Greek yogurt and strawberry cream can be prepared in advance and stored in the refrigerator for a day: should be served cold. I decorated it with thyme flowers, but you can also use a fresh mint leaf.

I really think this is, for this year, the last sweet recipe based on strawberries. In order not to miss anything of this extraordinary fruit I suggest you take a look at all my RECIPES OF DESSERTS WITH STRAWBERRIES. Maybe you still have time to prepare the wonderful VERTICAL CAKE strawberry, the PUDDING or the whimsical SWEET PIZZA with strawberries. Without forgetting tarts, cakes, Bavarian, plumcake and ice cream.

CREAM OF GREEK YOGURT AND STRAWBERRIES

Portions: 4 Preparation: 10 minutes cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.4/5

( 5 voted )

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Ingredients

FOR THE GREEK YOGURT CREAM:

3'00 grams of thick Greek yogurt

200 ml of cream

20 grams of honey

40 grams of powdered sugar

a tablespoon of vanilla extract

FOR STRAWBERRY CREAM:

200 grams of strawberries

60 grams of caster sugar

a tablespoon of lemon juice

AND STILL:

fresh strawberries, to taste

8 Digestive type cookies

Procedure

The cream of Greek yogurt and strawberries is really easy to prepare: look at the VIDEO RECIPE step by step. Wash strawberries, remove the petiole and set aside a third. Cut the rest into small pieces and blend the fregole. Put the obtained puree in a pan with the granulated sugar and lemon juice. Cook over high heat for 10 minutes and, when you have obtained a syrupy consistency, set aside.

Cut the rest of the strawberries into very small cubes (brunoise).

Semi-whip the cream with the granulated: you don't have to whip the cream until stiff, but you have to get a soft texture, similar to that of yogurt. Knead greek yogurt with honey and vanilla extract in a bowl, then add the semi-whipped cream slowly, mixing the mixture with the spatula and making a movement from top to bottom. Keep the cream in the refrigerator.

Coarsely crumble the biscuits and put them on the bottom of individual cups or cups. Cover with a tablespoon of strawberry syrup, add the Greek yogurt cream, then the fresh strawberries cut into cubes. Continue with another little bit of strawberry syrup and yogurt cream. Complete with or syrup, fresh strawberries and garnish with a mint or thyme leaf, also with lemon. Store the cake in the refrigerator until it is time to enjoy it. Bon appétit!

Note

OPTIONS: You can follow the same procedure using any other type of summer fruit: Plums, peaches, apricots or cherries.