Yogurt Wreath With

grated lemon zest 1 sachet sachet vanilla sauce powder Sweet whipped cream Whipped cream ne.

Stir yogurt with vanilla sugar, powdered sugar, lemon zest and juice. Allow gelatin to melt as directed, fold in and chill until semi stiff. Whip whipped cream until stiff and fold in. Pour the cream into a wreath form (1 liter capacity) rinsed with cold water and leave to cool for at least 3 hours. Cut the rhubarb into pieces, add the syrup and boil for 5 to 7 minutes.

Mix the sauce powder with water and sugar, stir into the compote and bring to the boil.

Cut strawberries into quarters and add to the hot compote form.

Place in hot water for a short time and turn out the yogurt wreath onto a plate. Pour in cold compote and garnish with whipped cream and strawberries.

approx. 250 calories per person

Tip: Use creamy natural yogurt for an even finer result!

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