Servings:
4
Prep time:
15
Cooking time:
10
INGREDIENTS
- - 300 g of greek yogurt
- - 600 g of apricots
- - Cherries
- - 100 g of wild strawberries
- - 1 lemon
- - 40 g sugar
- - 3 tbsp sunflower seeds
- - 2 tablespoons sesame seeds
- - 1 tablespoon of flaxseed
- - ¼ vanilla bean
INSTRUCTIONS
- Gather in a saucepan two-thirds of the sugar, 8 tablespoons of water and vanilla half open. Simmer the syrup for 5 minutes, strain it and, once cold, mix it with half of the lemon juice.
- Cut the apricots into 2 mm slices, then place them on 4 dishes or bowls and drizzle with syrup, cover and place in refrigerator.
- Blend the strawberries finely together with the remaining sugar and yogurt until creamy smooth.
- Divide the cherries in half and moisten with the last half of the lemon juice.
- Toast for 5 minutes sunflower seeds on low heat, then chop coarsely and mix with sesame and flax seeds slightly powdered or crushed in a mortar.
- Spread the strawberry cream on the marinated apricots and cherries, complete with the mixture of seeds and serve immediately.
