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Rachael Krebs
Tartelettes with yoghurt cream and fruit
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Ingredients
Directions
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Melt the chocolate au bain-marie and cover the inside of the cake bottom. Let it be hard.
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Beat the whipped cream with the sugar and vanilla sugar and slowly spoon in the yogurt and fresh mint.
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Divide this over the pie bottoms. Decorate with fruit and serve immediately.
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Nutrition
340Calories
Sodium0% DV0g
Fat32% DV21g
Protein8% DV4g
Carbs10% DV31g
Fiber0% DV0g
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