Greek yogurt layer pots with Limoncello-macerated berries

By Ala Lemon
July 12, 2015
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Author Notes: Layers of lemony Greek yogurt and berries macerated in LimoncelloAla Lemon

Serves: 4

  • 500 grams / 1½ cup Greek yogurt (or see Note)
  • Zest of 1½ lemon
  • Juice of 1 lemon
  • 1-2 tablespoons icing sugar
  • 125 grams / 1 cup fresh blueberries, washed and patted dry
  • 125 grams / 1 cup fresh raspberries, washed and patted dry
  • 2 tablespoons Limoncello
  • 2 tablespoons lemon juice
  • To serve: crushed biscuits, fresh mint leaves
  1. Line a fine sieve with a paper towel and allow the yogurt to drain for about an hour. Don’t leave it longer or it will dry out.
  2. In a bowl, combine with 1 tbsp Limoncello and 1 tbsp lemon juice. Add the blueberries and toss to coat. In another bowl, repeat the procedure with the raspberries. It’s OK if the raspberries get a little mashed in the process. Let the berries macerate for about 30 minutes.
  3. Tip the yogurt into a bowl, add the lemon zest and juice, 1 tbsp icing sugar and mix well. Adjust the sugar and lemon juice – the cream should be tangy but not too sweet.
  4. Cover the bottom of serving glasses or small bowls with blueberries. Top with a nice dollop of yogurt, then a layer of raspberries, and another of yogurt.
  5. Keep in the fridge until serving time.
  6. Decorate with crushed biscuits, leftover berries and a mint leaf.
  7. Note: for a creamier, less guilt-free dessert, substitute mascarpone for the yogurt

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