Share Post

This is the easiest dessert you can make in less than fifteen minutes and it is very delicious.  All you need to do is whip the heavy cream and combine it with yoghurt and other ingredients.  Above picture served with Caramelized Apricots.

You can also serve it with Glyka tou Koutaliou (Greek fruit preserves).

Giaourtoglyko with tinned fruit

Ingredients

  • 500 ml of Greek full fat strained yoghurt
  • 750 ml of heavy cream
  • 1 cup of sugar (adjust according to your taste)
  • 1 can (500 gr.) of drained tutti frutti (assortment of fruit in syrup or any other fruit you like
  • 1/2 tsp vanilla essence

Directions

Whip the cream  until soft peaks are formed.  Add vanilla and mix.  Add sugar or honey and mix.

Combine yoghurt with whipped cream.

Drain the fruit.  Add the fruit and mix in with a spoon.

Place in the refrigerator to cool before serving.

If you are on a diet, skip the heavy cream and add more yoghurt with 2% fat.  You can eat it for breakfast, as a snack or for a light dinner.

Diet Giaourtoglyko with Fresh Fruit and Honey 

Serves:  4 – 5

Ingredients:

  • 500 ml of Greek strained yoghurt 2% fat
  • 1 heaped tablespoon of Greek honey (taste and add more if you want it sweeter)
  • 2 pears
  • 2 peaches
  • 2 apricots
  • 1/2 tsp vanilla essence
  • A pinch of cinnamon

Put the yoghurt in a bowl, add the fruit and remaining ingredients and mix.  Sprinkle with some cinnamon on top.

Kopiaste and Kali Orexi,

Share Post
Print Friendly
Share

Tags: , , , , , ,

1 σχόλιο on Giaourtoglyko (Greek Yoghurt Dessert)

  1. Ο/Η George λέει:

    It was a very nice light dessert.

Σχολιάστε

CommentLuv badge
This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)
Get Adobe Flash player

© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.