Apricot cold bowl with marzipan yogurt

For 4 people
  • 500 g Apricots
  • 250 g red currants
  • 1/2 l Apple juice
  • 1 piece (s) untreated lemon peel
  • 1 cinnamon stick
  • 30 g sugar
  • 1/2 packet 'Vanilla flavor' pudding powder
  • 50 g marzipan raw mass
  • 250 g Whole milk yogurt
  • 2 EL Hazelnut flakes
25 minutes
Wash the apricots, cut in half, stone and cut into wedges. Wash the currants, pluck the berries from the stalks. Bring the apple juice, 1/2 liter of water, lemon peel, cinnamon stick and 30 g of sugar to the boil. Add the apricots and simmer for about 5 minutes. Mix the pudding powder with 2 tablespoons of water until smooth and thicken the apricots. Fold in the currants, bring to the boil again and simmer for 1 minute. Remove the lemon peel. Let the apricot cold bowl cool down, then chill. Grate the marzipan, mix with 2 tablespoons of yogurt. Stir in the rest of the yogurt. Toast the hazelnut flakes in a pan without fat, remove and let cool. Fill the cold bowl into bowls. Place a dollop of yoghurt on top and sprinkle with hazelnut flakes. Add the rest of the marzipan yoghurt
2 hours waiting time
1 person approx .:
  • 320 kcal
  • 1340 kJ
  • 6 g protein
  • 11 g fat
  • 42 g carbohydrates


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