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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.  
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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