Desserts & Baking

White-chocolate yoghurt with fresh fig and mint

4
Easy
10 minutes
Wine/Spirit Pairing
Springfield Wild Yeast Chardonnay 2006

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Ingredients

Method
  • 200 g organic vanilla chocolate
  • 100 ml water
  • 150 g low-fat Greek yoghurt
  • 6 fresh green and black figs, halved
  • 30 g fresh mint, finely chopped

In a small saucepan, melt the chocolate and water over a low heat, stirring continuously with a whisk to prevent the chocolate from burning. When melted and smooth, remove from the heat then add the yoghurt and chopped mint.
Serve in tall glasses, each topped with half a fresh fig.

Per serving: 999.4kJ, 3.5g protein, 11.6g fat, 33.9g carbs

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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