The yogurt and berry mini cups are light and delicious desserts that are quick to prepare even when you have unexpected guests. These little desserts are made without sugar and with low-fat Greek yogurt, making them great for snack or breakfast. They can also be prepared gluten-free and lactose-free. If you like Greek yogurt, I also recommend the Greek Yogurt Crepes, perfect for breakfast, or the Yogurt and Berry Millefeuille.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz 0% fat Greek yogurt
- 1 lemon (grated zest)
- 1 vanilla bean
- 20 drops stevia (or 2 tablespoons of honey)
- 8 gluten-free dry biscuits
- as needed skimmed milk
- 4 tablespoons sugar-free berry jam
Tools
- 1 Bowl
- 1 Whisk
- 4 Mini Cups
Procedure
Wash the berries and gently dry them with paper towels.
Pour the Greek yogurt into a bowl, add the stevia or honey and the flavorings.
Mix well with a whisk and set aside.
Dip 4 dry biscuits in milk and place them at the bottom of the mini cups.
Add a teaspoon of jam on top of each biscuit.
Using a piping bag, make the first layer of yogurt cream, add some berries and another layer of biscuits soaked in milk.
Decorate with the remaining yogurt cream, berries, and pistachio crumble.
Chill in the fridge for at least an hour before serving.
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ATTENTION: consult the Italian Celiac Association’s guide and carefully read the ingredients to ensure they do not contain gluten contamination.
Tips
They keep in the fridge for 3-4 days
They keep in the fridge for 3-4 days
FAQ (Questions and Answers)
Can I make the yogurt and berry mini cups without lactose and gluten?
Yes, you can use lactose-free or completely plant-based products in the same quantities as indicated in the recipe. For gluten-free, ensure the ingredients are permitted according to the guide by the Italian Celiac Association.
