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Starting the year with a bang... or at least a yoghurt bomb!

Written by Marly Schimmelschmidt on January 21st, 2013.      0 comments

Not just an ordinary yoghurt bomb however, a pro-biotic one.

A recipe, inspired by a similar one,  found on a german cooking website with over 100,000 hits. Once you have tried this, you will understand why.

With a degree majoring in human nutrition, and an unstoppable passion for sensational tasting cuisine, this recipe satisfies both, flawlessly. It is also the perfect way to make use of your Mad Millie Pro-biotic yoghurt Kit.  Imagine the most creamy, delightful tasting cheesecake without the potential detriment to the waistline. A lighter  alternative to a cream-cheese laden cheesecake, plus the benefits of pro-biotic bacteria,  and just as tasty. Enjoy!
 

Ingredients:

1 litre of your Mad Millie Pro-biotic yoghurt
120g Icing Sugar
1tsp Vannilla Essence
400ml Whipped Cream
2 Lemons
250g Fresh or Frozen berries of your choice
1tbsp Icing Sugar

 

Method:

Yoghurt bomb draining-small

One day prior to serving, mix your yoghurt, vanilla essence, juice and zest of 1 lemon and stiffly whipped cream together.  Scoop your mixture into a colander lined with your butter-muslin cheese cloth (or a clean tea-towe), and place in the fridge to drain overnight

 


The following day, make up your berry compote by heating the berries with the remaining  icing sugar and juice of one lemon, until the sugar has dissolved.
 
Flipped out yoghurt bomb- small
 
Final yoghurt bomb with berry compote
Prior to serving, flip the yoghurt mass out onto a plate, and decorate with berry compote

 

 

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