Hindbæryoghurt parfait
Hop til:
![](https://www.zwilling.com/on/demandware.static/-/Sites-zwilling-dk-Library/default/dwff1699d5/images/content-recipe/servings.gif)
SERVINGS
![](https://www.zwilling.com/on/demandware.static/-/Sites-zwilling-dk-Library/default/dw05c0fb9f/images/content-recipe/prep.gif)
PREP IN
25 min.
![](https://www.zwilling.com/on/demandware.static/-/Sites-zwilling-dk-Library/default/dw7f4a5416/images/content-recipe/cooktime.gif)
COOK FOR
4 timer
400 g fresh raspberries
250 g Greek creamy yogurt
2 packets of vanilla sugar
2 egg whites
75 g sugar
As many fresh raspberries, wafer bits and as much mint as you'd like for garnishing
Powder sugar for sprinkling
250 g Greek creamy yogurt
2 packets of vanilla sugar
2 egg whites
75 g sugar
As many fresh raspberries, wafer bits and as much mint as you'd like for garnishing
Powder sugar for sprinkling
- Purer hindbærene, og sigt derefter. Bland hindbærpureen med yoghurt og vaniljesukker.
- Pisk æggehviderne med en knivspids salt indtil faste. Tilsæt gradvist sukker. Tilsæt den åiskede æggeblanding til hindbæryoghurtblandingen. Fyld 6 XS mini hjerteformede skåle til kanten med parfait og frys i 4 timer.
- Fjern de frosne parfaits fra fryseren. Pynt med friske hindbær, mynte- og waferbit og drys med pulversukker inden servering.