Hazelnut lemon yogurt with raspberries

Name: hazelnut lemon yogurt with raspberries
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: 1 bag hazelnuts (65 g), chopped finely; 1 lemon; 600 ml vanilla cream yogurt; 1 bag vanilla sugar; 250 g raspberries

A tasty recipe. The vegetarian dessert contains the following ingredients: hazelnuts ((65 g), finely chopped), lemon, vanilla whipped yoghurt, vanilla sugar and raspberries.

Ingredients

Directions

Spread brown hazelnuts in a dry frying pan.
Let hazelnuts on plate cool down.
Clean lemon bulbs and peel off.
Squeeze out half lemon.
In a bowl mix yogurt with lemon zest, 1 tbsp lemon juice and hazelnuts.
Put the yogurt in a refrigerator for at least 1 hour so that flavor can develop.
Carefully wash raspberries in sieve and allow to drain well.
Make hazelnut lemon yoghurt in four dishes and distribute raspberries on top.
Garnish with some grated lemon peel..