Ingredients
-
400g raspberries
-
2 stems mint
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30g hazelnut kernels
-
30g walnut kernels
-
30g peanut kernels
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80g flour (type 405)
-
20g sugar
-
40g butter
-
4 tbsp yoghurt (3.5% fat)
Directions
There is nothing better than a fresh frozen yogurt! Take a break and enjoy this delicious frozen yogurt like never before!
Ingredients
| 400g raspberries | |
| 2 stems mint | |
| 30g hazelnut kernels | |
| 30g walnut kernels | |
| 30g peanut kernels | |
| 80g flour (type 405) | |
| 20g sugar | |
| 40g butter | |
| 4 tbsp yoghurt (3.5% fat) |
Steps
|
1
|
Sort the berries. Wash the mint, shake dry and pluck the leaves from the stems. |
|
2
|
Preheat the oven (electric: 200 ° C / fan: 175 ° C). In the meantime, coarsely chop nuts. Mix flour, sugar, nuts and butter with your hands until you get crumbs. Spread the crumbles on a baking tray lined with baking paper and bake in the oven for about 20 minutes. |
|
3
|
Mix the frozen raspberries, frozen mint and yoghurt in a bowl and prepare using the Panasonic MJ-L600SXE Slow Juicer (attachment for frozen ingredients). Arrange the remaining raspberries, crumble and frozen yoghurt and decorate with the remaining mint. Tip: Instead of raspberries you can also use strawberries very well. |
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