Cold Yogurt Lime Soup with Raspberries


Rating: 2.75 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:









Instructions:

Thinly grate the zest from the limes and set aside, covered. Squeeze the juice and sift the powdered sugar. 2.

Mix the yogurt with the lime juice, milk and powdered sugar until smooth. Place the yogurt soup in the refrigerator until it is ice cold.

Toast the coconut flakes in a dry frying pan, turning until golden brown. Pluck 1 mint leaf per unit and cut into very fine strips.

Divide the raspberries and the coconut flakes evenly among deep plates. Blend the cold yogurt soup with the hand blender until creamy. Stir in the grated lime zest and finely chopped mint and divide the soup evenly among the plates. To serve, pluck the remaining mint leaves and garnish the dessert with them.

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Time needed : 15 min.

Tip: Use plain or light yogurt as needed!

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