Make Ahead

Greek yogurt layer pots with Limoncello-macerated berries

July 12, 2015
0 Ratings
Photo by Ala Lemon
  • Serves 4
Author Notes

Layers of lemony Greek yogurt and berries macerated in Limoncello —Ala Lemon

What You'll Need
  • 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

See what other Food52ers are saying.

0 Reviews