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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
mins
Total Time
15
minutes
mins
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
1x
2x
3x
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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