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Fresh Berry Compote in Yoghurt Brandy Sauce Directions
628 kilojoules/150 calories per serving Â½ cup natural low fat yoghurt 2 tblspn lite cream cheese, softened 1 tspn vanilla essence 1 tblspn brandy 1 cup tinned wild blueberries, reserve liquid Â¾ cup fresh raspberries Â½ cup mulberries 1 tblspn icing sugar, for dusting 16 mint leaves for decoration
1. In a small bowl, combine the yogurt, cream cheese, vanilla essence and brandy, mix well. Divide the mixture onto each flat serving plate and smooth out with a spoon.
2. Spoon 1 tablespoon of the reserved blueberry juice onto the centre of the cream. Using a skewer, draw the blueberry liquid through the cream, to make a pattern.
3. Spoon a small pile of the combined raspberries, blue-berries and mulberries in the centre of each plate. Sprinkle with icing sugar and decorate with fresh mint leaves.