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Blueberry Yogurt Tiramisù

For that something extra special

Blueberry Yogurt Tiramisù
  • 50 ml heavy cream
  • 250 g natural yogurt
  • 200 g mascarpone
  • 7 g Stevia granules
  • 50 g powdered sugar
  • 5 ml vanilla essence

Ingredients

  • 50 ml heavy cream
  • 250 g natural yogurt
  • 200 g mascarpone
  • 7 g Stevia granules
  • 50 g powdered sugar
  • 5 ml vanilla essence
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Preparation:

Stir all ingredients together until the granules are completely dissolved. Sweeten with Stevia if necessary (you can use either 30-35 drops of Stevia or 50 g of powdered sugar). Put into a 0.5 L (~17 fl. oz.) iSi Whipper, screw on 1 iSi cream charger and shake vigorously.

Serving Suggestion:

For the blueberry yogurt tiramisù, sweeten 250 g fresh or frozen blueberries with 5–8 drops of Stevia. Crush the berries with a fork and stir in 4 tbsp. of blueberry juice. Dip the ladyfingers in orange juice and layer them alternately in a glass with the yogurt cream and blueberries.

Halve the ingredients and screw on 1 iSi cream charger if using a 0.25 L (~8.5 fl. oz.) iSi Whipper. For a 1 L (~34 fl. oz.) iSi Whipper, double the ingredients, screw on 2 iSi cream chargers one after the other and shake vigorously after attaching each charger.

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