An idea for a bright spring-summer morning — yogurt breakfast with strawberries. If you put the dessert in the freezer for a few hours, it will turn into homemade ice cream.
INGREDIENTS
200 g strawberries
2 bananas
1 orange
250 g natural yogurt
250 g mascarpone
120 g powdered sugar
100 g shortbread cookies
STEP-BY-STEP RECIPE
Step 1
Beat the mascarpone with half of the yogurt and powdered sugar using a mixer for 2 minutes. Blend the remaining yogurt with the bananas until smooth and fold it into the whipped mixture.
Step 2
Carefully peel the orange down to the flesh and cut out the segments, removing the membranes. Cut the strawberries into large pieces, leaving a few whole for decoration.
Step 3
Crush the cookies into large crumbs.
Step 4
To serve, in a compote glass, cup, or jar, layer a bit of cream, then some cookie crumbs and orange slices, followed by more cream, cookies, and sliced berries.
Step 5
Top with a bit more cream, decorate with whole strawberries, and refrigerate for 30 minutes.
Enjoy your meal!
