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–+ servings

Fruit and yogurt verrine

A yogurt fruit verrine is the simplest and most satisfying form of dessert breakfast you can share with your loved one. This gluten-free, under 20 minutes, no-cook dessert is the highlight for February.  
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Prep Time 15 minutes
Total Time 15 minutes
Course Breakfast, Desserts
Cuisine diabetic friendly, Fusion, gluten free, International, Kids choice, One pot, Summer, Vegetarian, Winter
Servings 2 people

Equipment

  • chopping board
  • Fruit Knife
  • measuring spoons

Ingredients
  

for the whipped yogurt

  • 1 cup yogurt plain Greek yogurt

For the chia layer

  • 1 tbsp chia seeds
  • 1/2 cup drinking water or fruit juice of choice

for the fruit layer

  • 10 cherries pitted and halved.
  • 1/4 cup rock melon/ musk melon chopped
  • 1/4 cup kiwi chopped
  • 1/4 cup pears chopped

for the sweetener

  • 1 tbsp maple syrup or honey

Instructions
 

Prep the components

  • Choose, clean and set aside your glasses
  • Soak the chia seeds in water for 30 minutes
  • Peel and cube the kiwi.
  • Pit the cherries and slice them in half remove the seed.
  • Chop the melon and the pears and set it aside.
  • Set mixer to whipping mode.
  • Add the yogurt and whip on a low run till the yogurt turns fluffy.

Layering the glasses

  • Into the glasses add the yogurt.
  • Drizzle a bit of the maple syrup.
  • Add a layer of mixed fruit.
  • Top this with yogurt
  • Add a spoonful of chia seeds
  • Continue layering fruit and yogurt till it reaches 3/4th of the cup.
  • Add a final layer of chia seeds and maple syrup and the verrine is ready.
  • Chill till it is ready to be eaten.
Keyword no cook recipes,, summer recipes, Valentine recipe
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