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Frozen Fruit and Yogurt Cups
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2 almond biscotti
1 cup vanilla yogurt
1/2 cup frozen raspberries, unthawed (or any type of frozen fruit)
4 teaspoons orange blossom honey
4 tablespoons sliced almonds, toasted
Coarsely crumble the biscotti into 2 small bowls. Puree the yogurt and frozen raspberries in a blender until smooth and thick. Spoon the yogurt mixture over the biscotti. Drizzle each bowl with the honey and sprinkle the almonds on top. Serve with a cup of Americano coffee, if desired.
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Other Recipes from this Episode
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