Desserts Mediterranean Spain
Spanish Cinnamon Yogurt & Almond Bowl
Method
Place the Greek yogurt and cottage cheese in a medium bowl.
Add the honey, vanilla extract, half of the cinnamon and the orange zest.
Whisk or blend briefly until smooth and creamy.
Divide the mixture between four serving bowls or dessert glasses.
Sprinkle the chopped almonds over the top.
Arrange the sliced strawberries on each bowl.
Finish with the remaining cinnamon and, if desired, a small amount of finely grated dark chocolate.
Serve immediately, or chill briefly before serving.
Chef's Tip
Toast the almonds in a dry pan for 2–3 minutes and allow them to cool before using. This gives them a deeper flavour and a crisp texture that contrasts beautifully with the creamy yogurt.
Nutrition Facts
Per serving
205
Calories
16 g
Protein
10 g
Fat
14 g
Carbs
