Summer yogurt fruit bowl
This yogurt fruit bowl recipe is rather decadent; silky, fluffy, and very creamy. It’s a seriously delicious treat whether it’s for breakfast, snack, or dessert with a touch of sweet and tangy strawberries.
Ingredients
- 100 g fresh ripe strawberries, hulled
- 200 g Greek style yogurt
- 200 ml double cream
- 2 tbsp icing sugar, sifted
- 10 slices of tinned peaches
- 1 kiwi peeled and sliced
- 100 g 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
• This is 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.
• 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.
