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Verbena yogurt on a bed of peaches and apricots

Vegetarian Public
Course: Dessert
Preparation time: 30 minutes
Energy: 127 kcal / serving

Instructions

  • 1.   Preparation
  • 2.   1. Peel and cut the peaches and apricots into pieces. Cook them in a saucepan with the sugar for about 20 minutes, until the fruits come off the bottom of the saucepan.

    1. Heat the milk with the verbena and bring to a boil. Let it infuse off the heat. Once the milk has cooled, remove the verbena and stir in the yogurt.


    2. Place the jars in the yogurt maker. Divide the fruit compote into the bottom of the jars, then pour the infused milk on top. Close the lid of the yogurt maker. Start Program 2 for 9 hours.


    3. Once the program is finished, place the lids on the jars. Place them in the refrigerator for at least 4 hours, so they cool down and become firm.

Notes & Suggestions

  • Multidelices

Ingredients for servings

  • 70 cl of whole milk
  • 1 whole yogurt
  • 6 leaf of verbena
  • 100 g of peach
  • 100 g of apricot
  • 70 g of sugar

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    127 kcal
    6 %
  • Fat
    3,94 g
    6 %
  • of which saturated
    2,55 g
    13 %
  • Carbohydrates
    18,73 g
    7 %
  • of which sugar
    20,07 g
    22 %
  • Protein
    4,2 g
    8 %
  • Fibers
    0,55 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference