Apricot-vanilla yoghurt head


  • 2 egg whites
  • 3,5 oz (100g) sugar
  • 10,06 oz cream cheese yoghurt (300g). We recommend 2 kegs Almonta Light Yogurt
  • 1,69 fl oz (50ml) white wine
  • 16,90 fl oz (500ml) apricots-nectar
  • 1 vanilla bean
  • 1/8 oz (1 TL) starch
  • 14,10 oz (400g) fresh apricot
  • 2,82 oz (80g) cantuccini


  • Beat with the electric whisk the egg whites and the sugar. Scramble halve of the beaten egg white with the Almonta Light Yogurt. The rest beaten egg white folds in.
  • Caramelize the rest sugar in a pot and cool down with the white wine. Then add the apricots nectar.
  • Halve the vanilla bean, scrape out the vanilla flavoring. Put this together with the vanilla bean in a stock.
  • Prepare the stock with an introduction.
  • Wash the apricot, halve and core it and cut them in fine slices. Cook them approximately 3 minutes into the stock.
  • The compote should then be cooled.
  • Remove the vanilla bean.
  • Now crumble in a freezer bag the cantuccini.
  • Now layer alternative the Almonta-head, the compote and the cantuccini

Nutrition facts (per serving):

  • calories: 2003 kJ/478 kcal
  • proteins: 9,4g
  • fat: 15,8g
  • carbohydrates: 51,7g