Taste of Cyprus Sweets Yoghurt cream with almond crumble and forest fruit

Yoghurt cream with almond crumble and forest fruit

Prepare the crumble: Mix the flour with the almond powder, sugar and cinnamon in a bowl. Add the melted butter and stir the mixture with a wooden spoon until it blends. Put aside in a cool place for about 1 hour. Preheat the oven to 150°C. Crumble the mixture into coarse crumbs and spread out in a baking tray. Bake for 15-20 minutes approximately until slightly brown, remove and pour into a plate (if they remain in the baking tray they will go black).
Yoghurt cream:  Beat the fresh cream well in a mixer until it is a creamy texture but do not allow to set -it must be thick but still flowing. Mix the yoghurt with honey and then add the fresh cream. Keep the mixture in the fridge. Defrost the forest fruit, place in a small saucepan on a low heat together with the sugar and heat for 2 minutes. Remove from the heat and leave to cool. Divide the crumble between 4  tall glasses, put the yoghurt cream on top and then add the forest fruit. Serve immediately. (This sweet must be eaten fresh, the same day).


300g mixed frozen forest fruit
50g (1/4 cup) sugar

Almond crumble:

100g (2/3 cup approx.) all purpose flour
100g ( ½ cup) brown sugar
80g (1/3 cup approx.) melted clarified butter (ghee)
100g almond powder
1 pinch cinnamon

Yoghurt cream:

300g strained yoghurt
150g (10 tbsps) fresh cream
75g ( ½ cup) honey

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