Layered dessert with blueberry powder & coconut
- Vegetarian - Gluten-free - *Vegan option
Preparation time: 30 minutes - Difficulty level: easy
Ingredients for 2 portions:
- 300 g quark or *vegan alternative e.g. coconut yogurt coconut yoghurt
- 200 ml whipping cream *vegan cream
- zest of an organic lemon
- 2 tbsp blueberry powder
- 4 tbsp coconut flakes + a little for topping
- 1 tsp ground vanilla
- 1 tbsp date sweetener or agave syrup
- approx. 100 g fresh fruit of your choice, we like berries best: Raspberries, strawberries, blueberries, currants, blackberries
- 300 g quark or *vegan alternative e.g. coconut yogurt coconut yoghurt
- 200 ml whipping cream *vegan cream
- zest of an organic lemon
- 2 tbsp blueberry powder
- 4 tbsp coconut flakes + a little for topping
- 1 tsp ground vanilla
- 1 tbsp date sweetener or agave syrup
- approx. 100 g fresh fruit of your choice, we like berries best: Raspberries, strawberries, blueberries, currants, blackberries
Preparation:
First wash the fruit, pat dry, remove any stems and greenery. Remove any stalks and greenery and cut the strawberries into small pieces.
Whip the cream with ground vanilla until stiff and stir the quark with the lemon zest, coconut flakes and sweetener until creamy.
Now fold in the cream and divide half of the mixture between 2 glasses or dessert bowls.
The next layer will be your fruit. Save a little for garnishing.
For the last, colored layer, stir the blueberry powder into the remaining quark cream and fill your dessert bowls with it.
Top with fresh fruit and some coconut.
Refreshingly delicious as a dessert, for breakfast or just for in between!