Blueberry cream pots


Total time: 10hr 20m
Preparation Time: 20m

Servings
For 4 people


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 429 Kcal, 7g Protein, 30g Carbohydrates, 32g Fat


Ingredients

  • Cream
  • 200 g blueberries (oder Blaubeeren)
  • 5 tbsp white almond cream
  • 1 tsp vanilla paste
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 50 g raspberries
  • 2 tbsp raspberry jam
  • Coconut whipped cream
  • 1 tin coconut milk (400 ml), placed in the fridge overnight
  • Toppings
  • 4 tsp Granola, of your choice
  • 50 g blueberries oder Blaubeeren

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Instructions

  • Cream

    Puree all of the ingredients in a blender until smooth, pour into 4 pots and cover in the fridge for at least 30 mins. Puree the raspberries with the jam, spread on top of the cream.
  • Coconut whipped cream

    Remove the "hard" part of the coconut milk from the can, beat until frothy using the whisk on a hand mixer. Divide the coconut whipped cream between the 4 pots, cover and refrigerate for 30 mins.
  • Toppings

    Scatter the granola and berries on top of the coconut whipped cream, serve immediately.

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Products used in this recipe

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