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🥇 ▷ Corncake Soup » Simple and Healthy Recipe! ✅

Why not… layer crispy corn chips, berries, and creamed yogurt in a lidded glass, pop it in the fridge for a while, and eat it for breakfast? —Lauri

  • Compote of Red Fruits and Yogurt Cream
  • 2 cups frozen blueberries or triple berry mix

  • 1/4 cup sugar

  • 1/4 cup of water

  • 1 teaspoon lemon juice

  • 1/2 cup heavy cream

  • 3 tablespoons blueberry Greek yogurt

  1. Put the cornbread mixture in the bowl. 2. Mix all wet ingredients together and add to dry. Mix just until combined. Let it rest for 10 minutes. 3. Spoon onto a medium hot plate to make 3-inch pancakes. Flip when bubbles appear and cook for a few more minutes, but don’t overcook them; you may need to turn the heat down to make sure they cook all the way through. Set aside on a plate (no need to keep warm).

  2. Place 1 cup of berries and other ingredients in a small saucepan. Bring to a low boil, lower the heat and cook for 5 minutes over low heat. Add the remaining cup of berries and simmer for another 5 minutes. Pour into a heatproof dish to cool.

  3. Put the cream and yogurt in a bowl and beat with electric mixers until soft peaks form (you may be tempted to add sugar, but I advise against it, as the whole trifle is very sweet).

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