Cook with EUROFOOD

Mini trifle

Biscuit, yogurt cream and raspberry layers in small glasses.

6 servingsAt your table

Less sugarLactose free

Step by step

Preparation method

Place the frozen raspberries in a small saucepan together with ½ tablespoon of Tagatesse. Add 2 tablespoons of water and let simmer on low heat for 15 minutes.
Remove from the heat and stir in the cold butter. Let cool completely.
Crush the Damhert Sprits cookies into crumbs and divide them evenly among 6 glasses.
Mix the Greek yogurt with the vegan cream cheese and 1 tablespoon of Tagatesse. Gently spoon this mixture over the cookie crumbs. Top with the raspberry mixture and refrigerate for 3 hours. The source lists 3 tbsp Tagatesse but the method uses only 1½ tbsp.
Just before serving, sprinkle with the Biofood coconut chips.

Enjoy every bite!