Frozen Yoghurt with grapes and Matterhorn biscuit base

Preparation in 30 minutes

Ingredients

14 pieces Kambly Matterhorn biscuits
165g double cream
200g Greek yogurt
80g sugar
1 tsp lemon zest
Cinnamon
100g grapes

Preparation: 30 minutes
Cooling time: 4-5 hours or overnight

Line an approx. 18x10cm long mould with cling film.
Separate Matterhorn biscuits from chocolate.
Beat the double cream with sugar until stiff.
Stir in the lemon zest, cinnamon and yogurt.
Add the grapes to the creme and spoon the mixture into the prepared mould.
Spread Matterhorn biscuit base over the creme. Cover the mould and place in the freezer for at least 4-5 hours (preferably overnight).
Turn frozen yogurt out of the mould and garnish with Matterhorn chocolate and fresh grapes. Serve immediately.

Recipe by Veronika Studer

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