French · Dessert
Mixed Berry Cups with Lemon Yogurt Cream
A fresh, no-bake take on a French berry tart, swapping pastry and crème pâtissière for a tangy lemon Greek yogurt cream topped with glossy mixed berries and toasted almonds. All the bright, fruit-forward character of the classic in a lighter, protein-leaning bowl.
$2
15 minsPrep
0 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
209Calories
9.9gProtein
10.3gFat
20.7gCarbs
15gSugar
4.5gFiber
63mgSodium
19mgChol
4.7gSat Fat
312mgPotassium
134mgCalcium
0.8mgIron
0.3mcgVitamin B12
35.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Alsatian Riesling
international
vegetarian
gluten-free
sweet-spot
Instructions
1
In a bowl, whisk the strained Greek yogurt with the softened cream cheese until completely smooth and lump-free.
2
Whisk in the honey, lemon zest, lemon juice and vanilla extract until the cream is glossy and evenly combined.
3
Cover the lemon yogurt cream and chill for at least 20 minutes to firm slightly and let the flavours meld.
4
In a separate bowl, gently toss the strawberries, raspberries, blackberries and blueberries together, taking care not to crush them.
5
Divide the lemon yogurt cream evenly between two serving bowls, spreading it across the base.
6
Spoon the mixed berries over the cream in each bowl, mounding them slightly in the centre.
7
Scatter the toasted crushed almonds over the top for crunch.
8
Finish with a scatter of fresh mint chiffonade just before serving and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g strained greek yogurt
- 0.7 oz20g softened cream cheese
- 0.5 oz14g honey
- 0.3 oz8g zested and juiced lemon
- 0.1 oz3g vanilla extract
- 2.5 oz70g hulled and quartered strawberry
- 1.6 oz45g whole raspberry
- 1.6 oz45g halved blackberry
- 1.1 oz30g whole blueberry
- 0.4 oz10g toasted and crushed almond
- 0.1 oz2g chiffonade, for garnish mint
