Yoghurt cream with cherries and crunch

Total time: 20m
Preparation Time: 20m

For 4 people


Claudia - stylingqueen

Nutritional Information

Contains 529 Kcal, 11g Protein, 47g Carbohydrates, 32g Fat


  • Cherries
  • 600 g cherries, pitted (yields approx. 500 g)
  • 0.5 dl water
  • 1 tsp cinnamon
  • Crunchy topping
  • 80 g almonds, coarsely chopped
  • 50 g cane sugar
  • Yoghurt cream
  • 1 organic lemon, use grated zest only
  • 1 parcel vanilla sugar
  • 500 g plain greek yoghurt
  • 2 tbsp honey or agave syrup
  • 1 dl full cream
  • Utensils
  • 4 glasses, each approx. 300 ml

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  • Cherries

    Bring the cherries to the boil with the water and cinnamon, reduce the heat, cook over a medium heat for approx. 10 mins, cool.
  • Crunchy topping

    Toast the almonds in a frying pan over a medium heat for approx. 5 mins. Add the sugar and stir until it caramelizes. Spread out the nuts on a sheet of baking paper, allow to cool and break into pieces.
  • Yoghurt cream

    Stir the yoghurt with the lemon zest, vanilla sugar and honey until well mixed. Beat the cream until stiff, fold in carefully. Layer the fruit and cream alternately in the glasses and top with the almond crunch.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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