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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
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
  

  • 1/4 cup kiwi chopped
  • 1/4 cup pears chopped
  • 1/4 cup rock melon/ musk melon chopped
  • 10 cherries pitted and halved.
  • 1 cup low fat yogurt
  • 1 tbsp honey or stevia
  • 1/2 tbsp basil seeds soaked in 2 tbsp water

Instructions
 

  • Clean and set your fancy glasses.
  • Soak the basil seeds  in water for 15 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.
  • Layerth fruits one by one till you reach halfway up the glass.
  • Drizzle the honey or maple syrup
  • Add the bloomed basil seeds
  • Spoon in the yogurt.
  • Garnish with a bit more of the basil seeds.
  • The dessert is now ready to be served.
Keyword no cook recipes,, summer recipes, Valentine recipe
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