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Kohlrabi
Hazelnut lemon yogurt with raspberries
A tasty recipe. The vegetarian dessert contains the following ingredients: hazelnuts ((65 g), finely chopped), lemon, vanilla whipped yoghurt, vanilla sugar and raspberries.
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Ingredients
Directions
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Spread brown hazelnuts in a dry frying pan.
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Let hazelnuts on plate cool down.
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Clean lemon bulbs and peel off.
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Squeeze out half lemon.
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In a bowl mix yogurt with lemon zest, 1 tbsp lemon juice and hazelnuts.
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Put the yogurt in a refrigerator for at least 1 hour so that flavor can develop.
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Carefully wash raspberries in sieve and allow to drain well.
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Make hazelnut lemon yoghurt in four dishes and distribute raspberries on top.
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Garnish with some grated lemon peel..
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Nutrition
300Calories
Sodium5% DV115mg
Fat29% DV19g
Protein16% DV8g
Carbs8% DV24g
Fiber12% DV3g
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