Greek yogurt layer pots with Limoncello-macerated berries

gyt4bThey say diamonds are a girl’s best friend. Others might argue a girl’s best friend is her hairdresser. I say, chocolate is. Because which girl never reached for chocolate in times of need? Sure, siblings and friends are great, but … OK, maybe chocolate comes second best … or it’s a tie …

gyt2bThe only problem with chocolate is summer. This Mediterranean girl loves her some sun, but the chocoholic in me dreads that time of year when chocolate is one of the last things I’ll want to reach for.

Thankfully, there’s a summer-dessert saviour: lemon. Can’t beat a nice, fresh, lemony dessert in the summer, can you? Unless it’s a dark chocolate sorbet, in which case it’s debatable.

gyt3bAnd this one is light and fresh and as easy as it gets to whip up!

I will say it again, but don’t reach for the Greek-style yogurt. This dessert won’t work with something so liquid-y, you’ll need your cream to have some body. (see Note)

gyt1bServes 4

  • 500g / 1½ cup Greek yogurt
  • Zest of 1½ lemon
  • Juice of 1 lemon
  • 1-2 tbsp icing sugar
  • 125g / 1 cup fresh blueberries, washed and patted dry
  • 125g / 1 cup fresh raspberries, washed and patted dry
  • 2 tbsp Limoncello
  • 2 tbsp lemon juice
  • To serve: crushed biscuits, fresh mint leaves

Line a fine sieve with a paper towel and allow the yogurt to drain for about an hour. Don’t leave it longer or it will dry out.

In a bowl, combine 1 tbsp Limoncello and 1 tbsp lemon juice. Add the blueberries and toss to coat.

In another bowl, repeat the procedure with the raspberries. It’s OK if the raspberries get a little mashed in the process.

Let the berries macerate for about 30 minutes.

Tip the yogurt into a bowl, add the lemon zest and juice, 1 tbsp icing sugar and mix well. Adjust the sugar and lemon juice – the cream should be tangy but not too sweet.

Cover the bottom of serving glasses or small bowls with blueberries. Top with a nice dollop of yogurt, then a layer of raspberries, and another of yogurt.

Keep in the fridge until serving time.

Decorate with crushed biscuits, leftover berries and a mint leaf.


Note: for a creamier, less guilt-free dessert, substitute mascarpone for the yogurt

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