Blueberry Yoghurt Dessert in a Glass

Name: Blueberry Yoghurt Dessert in a Glass
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5
Cuisine: Switzerland
Ingredients: 5 g freeze-dried raspberries; 10 g rice crisps; 10 g oat flakes; 20 g melted butter; 100 g natural yoghurt; 250 g Philadelphia; 160 g blueberries; 50 g icing sugar; 40 g blueberries; 15 g granulated sugar

A delicious blueberry and yoghurt dessert served in a glass is the ideal treat when you need something quick and easy, but don’t want to compromise on flavour. It’s quick to make yourself with just a few ingredients. Yoghurt and fruit go well together anyway, and blueberries are universally popular – together they make a delicious combination! The layered glass and the colour of the blueberry purée also make it a real eye-catcher. It’s perfect for the warm summer months as a refreshing treat. Why not give it a go right away!

Key figures

Makes: 5 jars

Preparation time: approx. 10 minutes

Difficulty: Easy

Shelf life: 3 days in the fridge

Ingredients

5 g		Raspberries \| freeze-dried
10 g		Rice crisps
10 g		Oat flakes
20 g		Butter \| melted
100 g		plain yoghurt
250 g		Philadelphia
160 g		Blueberries or purée
50 g		Icing sugar
40 g		Blueberries
15 g		Granulated sugar

Raspberries, freeze-dried 30 g

Ready-to-ship quantity: more than 20 pieces

CHF13.90

Rice Crisps caramelized, 120 g

Ready-to-ship quantity: 16

CHF6.90

Blueberry puree, 500 g

Ready-to-ship quantity: more than 20 pieces

CHF17.80

How to make the blueberry yoghurt dessert

Mix the raspberries, rice crisps and rolled oats in a bowl, then stir in the butter. Divide the mixture evenly between the glasses, filling each to a height of about 2 cm.

Now stir half the Philadelphia cream cheese into the yoghurt until smooth. Next, purée the blueberries (or blueberry purée) with the icing sugar, then add the remaining half of the cream cheese and stir to combine.

Now divide the yoghurt mixture evenly between the five glasses and then spoon the blueberry mixture on top. For the topping, briefly purée the 40 g of blueberries together with the granulated sugar in a tall container and pour over the blueberry mixture. Instead of a cherry on top of the cake, we added a dollop of cream and a blueberry, but of course you’re completely free to do as you like. The quantities given are enough for 5 glasses and will keep in the fridge for about 3 days.