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Yoghurt cream with cherries and crunch
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 529
  • Fat about 32g
  • Carbohydrates about 47g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 600 g cherries, pitted (yields approx. 500 g)
  • 0.5 dl water
  • 1 tsp cinnamon
Crunchy topping
  • 80 g almonds, coarsely chopped
  • 50 g cane sugar
Yoghurt cream
  • 1 organic lemon, use grated zest only
  • 1 parcel vanilla sugar
  • 500 g plain greek yoghurt
  • 2 tbsp honey or agave syrup
  • 1 dl full cream
  • 4 glasses, each approx. 300 ml
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And that's how it's done
And that's how it's done
Bring the cherries to the boil with the water and cinnamon, reduce the heat, cook over a medium heat for approx. 10 mins, cool.
Crunchy topping
Toast the almonds in a frying pan over a medium heat for approx. 5 mins. Add the sugar and stir until it caramelizes. Spread out the nuts on a sheet of baking paper, allow to cool and break into pieces.
Yoghurt cream
Stir the yoghurt with the lemon zest, vanilla sugar and honey until well mixed. Beat the cream until stiff, fold in carefully. Layer the fruit and cream alternately in the glasses and top with the almond crunch.