Summer Yogurt Fruit Bowl
This yogurt fruit bowl recipe is rather decadent! Silky, fluffy, and very creamy, it’s a seriously delicious treat, for breakfast, snack, or dessert, with a touch of sweet and tangy strawberries.
Ingredients
- 100g fresh ripe strawberries, hulled
- 200g Greek style yogurt
- 200ml double cream
- 2 tbsp icing sugar, sifted
- 10 slices of tinned peaches
- 1 kiwi peeled and sliced
- 100g fresh blueberries
Instructions
- Roughly dice the strawberries and measure out 70g of strawberries into a blender, add ½ tbsp of icing sugar, blend, cover, and place in the refrigerator. The remaining 30g of chopped strawberries set aside.
- Place the yoghurt in a large bowl with the remaining icing sugar and beat with a handheld whisk until smooth. Gently whisk in the cream for several minutes until soft peaks start to form. Pour in the chilled strawberry puree and combine gently to create a strawberry whipped yogurt. Transfer into and airtight container, and place in the refrigerator to chill for at least 30 minutes.
- Prepare summer fruits of choice. Use a mixture of fresh, tinned, and frozen varieties if desired. Serve up the yogurt in bowls, top with prepared fruits and garnish with the remaining chopped strawberries.
Notes
Creamy whip is best served the same day.
Store leftovers in airtight container and refrigerate, consume within 2 days.
Do not freeze.
Adjust icing sugar to your taste.
Ensure the cream and yoghurt are used straight from the refrigerator (Room temperature will create a runny filling).
Sifting the icing sugar will prevent clumps in your creamy whip.
Don't over-whip - create soft peak forms.