This snack is really simple… Maybe even too simple to grant it a full recipe post, but I’ll do it anyways. 😀 So, you’ve just fullfilled another quest, reached another level and you get the munchies for something sweet. How about a fruit yoghurt with whole raspberries in there? Real quick, real easy, prepareable in advance:
You’ll need this:
- plain yoghurt
- frozen berries of your liking
- liquid honey
You may use frozen berries for this or berries that are lightly thawed, this is entirely up to. Maybe you want this frozen yoghurt style or simply fruit yoghurt style. (It’s always a good idea to keep a packet of frozen fruit in the freezer, you can easily prepare something delicious with it.)
Mix the berries into the yoghurt, stir in one tsp of liquid honey and drizzle another tsp on top of it. Serve and enjoy!
It was my Birthday a couple of weeks ago and I always use that as an excuse to indulge in my favourite cake: Chocolate Peach Cheesecake! I love cheesecake. I indulge very very seldom in it. It’s not very common in Switzerland and if I want some, I have to make it myself or go buy an exorbitantly expensive piece at Starbucks. I got the original recipe from the Philadelphia Cream Cheese Website a couple of years ago but amended the recipe a bit.
You may have noticed in a lot of my pictures that there are often products with a green-white design. These are low-budget products. While I’m luckily not on an extremely tight budget anymore as I was half a year ago, I still believe in buying cost consciously. While I do spend a bit more on better quality and local fresh produce, there are things where I don’t see why I should spend more. Especially if the low budget cream cheese tastes just as good as the expensive one with a brand name.
Anywhoooo, here come the ingredients:
- 250g sponge biscuits or ladyfingers or as we call them “Löffelbiskuit”
- 50g butter
- 200g dark chocolate
- 600g plain cream cheese
- 100g sugar
- 2 tbsp lemon juice
- 1 vanilla pod
- 3 eggs
- 2 cans peaches (drained about 800g fruit, but save 2 tbsp of the juice)