Spanish Dessert with Yogurt, Honey and Fresh Strawberries Recipe
This dessert with yogurt, honey and fresh strawberries is a light Spanish-style treat, perfect after lunch on a warm day. It’s a bit like the classic Greek yogurt and honey dessert, but the fruit gives it a more summery character. It’s made from a few simple ingredients that together create something surprisingly delicious.
A simple, quick dessert that combines the creaminess of thick yogurt with the sweetness of honey and the freshness of seasonal fruit. It feels light yet satisfying and brings a Mediterranean touch to everyday ingredients.
Chef's tips
Use really ripe, fragrant strawberries – they make a huge difference in such a simple dessert. Toast the almonds just before serving so they stay extra crunchy and aromatic. Taste the yogurt mixture and adjust the sweetness to your liking before layering.
How to serve
Serve in transparent glasses or dessert cups so the layers of yogurt, fruit and almonds are visible. For a more elegant version, finish with a thin drizzle of honey on the rim of the glass and an extra mint sprig on top.
Ingredients
- thick natural yogurt can be Greek-style - 500 g
- strawberries fresh - 300 g
- honey runny - 3 tablespoons
- flaked almonds lightly toasted in a dry pan - 30 g
- lemon zest finely grated, only the yellow part - 0.5 teaspoons
- vanilla extract or vanilla sugar - 0.5 teaspoons
- fresh mint for decoration, optional - 4 leaves
Preparation
- Wash the strawberries and remove the stems. Set aside a few of the nicest ones for decoration and cut the rest into quarters or slices.
- In a bowl, mix the yogurt with 2 tablespoons of honey, the vanilla and the grated lemon zest until well combined.
- Spoon a layer of yogurt into glasses or small bowls, then add a layer of chopped strawberries. Repeat until you use up the ingredients.
- Arrange the reserved whole or halved strawberries on top. Drizzle each serving with a little of the remaining honey.
- Sprinkle the dessert with the toasted flaked almonds. Garnish with a mint leaf and serve immediately or after briefly chilling in the fridge.
Storage
Deser najlepiej zjeść tego samego dnia, bo truskawki puszczą sok, a płatki migdałów zmiękną. Jeśli coś zostanie, przechowuj w lodówce pod przykryciem.
