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Mini-Trifle of yogurt, raspberry and Tagatesse sprits biscuits

Label tagatesse
20 min
easy
cheap

Preparation

1

Put the frozen raspberries in a saucepan together with a half tablespoon of Tagatesse. Add 2 table spoons of water and simmer for 15 minutes on a low heat.

Tip: You can make the coulis sweeter by adding more Tagatesse.

2

Remove from the heat and stir in the cold butter. Let it cool down.

3

Break the Tagatesse biscuits into large pieces and spread the biscuits over 6 glasses.

4

Mix the Greek yogurt with the cream cheese and 1 tablespoon Tagatesse and spoon over the biscuits. Finish the glasses with the raspberry mixture and leave for 3 hours in the refrigerator.

5

Sprinkle with coconut flakes for serving.

Ingredients

6
People
  • 200 g rasberries (freezer)
  • 200 g fresh cheese (cream cheese)
  • 170 g greek yoghurt
  • 0.5 tablespoon cold butter
  • 1 tablespoon biofood grated coco
  • 50 g tagatesse sprits natural
  • 1.5 tablespoon tagatesse

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