Whipped Greek yoghurt and cream or creme fraiche
Delicious and light. Serve with gooseberry or kiwi compote for bitter sweet contrast
Course Dessert
Cuisine Mediterranean
Servings 4 servings
Calories 122 kcal
- 250 g plain Greek yoghurt eg Total/Fage
- 60 g creme fraiche or double cream
- ½ teaspoon vanilla extract
- 2 tbsp Greek honey miss out if you want to drizzle honey on when serving
- pinch salt
Add all ingredients to the bowl of a stand mixer fitted with whisk, or use a hand mixer.
Mixi on slow setting for about 30 seconds. Slowly increase speed to the highest.
Whisked the yogurt and cream mix for approximately 2 minutes, decrease the speed of the mixer and turn it off.
If using a stand mixer: Use a spatula to scrape down the sides of the bowl and make sure that any yogurt at the bottom has mixed in.
Keep mixing for an additional 2-3 minutes, or until you start to see peaks forming when you lift the whisk. The peaks should hold their shape to some extent, but won't be stiff.
Calories: 122kcalCarbohydrates: 11gProtein: 7gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 20mgSodium: 27mgPotassium: 109mgFiber: 0.02gSugar: 11gVitamin A: 223IUVitamin C: 0.1mgCalcium: 80mgIron: 0.1mg