Greek yogurt dessert

A fresh yogurt dessert for all seasons!

Ingredients

• 1 can of apricots in syrup or
• peaches in syrup
• 500 g strained yoghurt
• 2 pineapple jelly
• 4 tablespoons of sugar
• 350g whipped cream
• 10 digestive biscuits
• 50 g roasted almonds
• 2 shots of apricot or peach liqueur or Malibu liqueur

Directions

1. Prepare the jellies according to the package instructions and let them cool. (You can also use the syrup from the canned apricots or peaches). Lightly beat the yogurt with half the sugar and mix it with the whipped cream and pineapple jelly.
2. Divide half of the yogurt-jelly mixture into 6 serving glasses and leave them in the fridge for a while until they harden.
3. Crush the biscuits in the blender and add the almonds and the rest of the sugar. Spread the cookie mixture in a layer in the molds (on top of the cream). Spread the rest of the yogurt-jelly mixture on top. Leave in the fridge for 1 night to firm up.
4. Slice the apricots or peaches together with the liqueur and pour over the creams.
5. Garnish with almonds and grated biscuits and mint leaves.