Esta semana ainda não tinha publicado nenhuma sobremesa. A verdade é que ainda haviam uns ovinhos de chocolate e os restos de um folar doce que foi comido torrado e com manteiga.
Esta receita fica muito bonita, mas é algo de muito simples e mais ou menos doce, conforme as variantes e os desejos pessoais... Para quem quiser desenjoar dos excessos da Páscoa sem perder a oportunidade de comer um docinho!
Ingredientes:
- Um balde (0,5 Kg) de iogurte grego;
- folhas de hortelã lavadas para enfeitar;
This week had not yet posted any dessert. The truth is that we still had a few chocolate eggs, and the remains of a sweet easter cake that was toasted and eaten with butter.
This recipe looks pretty, but it is something very simple and more or less sweet according the variants and the personal desires ... For those who want to get free of Easter excesses without losing the opportunity to eat a sweetie!
Ingredients:
- A bucket (0.5 kg) of Greek yogurt;
- Washed mint leaves for garnish;
- Washed mint leaves for garnish;
Copo limão - 1/2 limão; 1colher de chá de açucar amarelo; 1 colher de sopa de doce de limão ou de lemon curd (ver receita em http://chocolateeespeciarias.blogspot.pt/2012/03/lemon-curd-o-lemon-curd-e-uma-das.html );
Lave um limão e corte 3-4 fatias finas, retire-lhe os caroços e coloque-as num prato. Espalhe o açucar por cima e deixe macerar uns minutos. Coloque o doce de limão ou o lemon curd no fundo de um copo ou taça alta. Preencha o resto do copo com iogurte grego. No cimo, ponha as fatias de limão maceradas e a hortelã.
Cup lemon - 1/2 lemon; 1 teaspoon brown sugar, 1 tablespoon lemon jam or lemon curd (see recipe in http://chocolateeespeciarias.blogspot.pt/2012/03/lemon-curd-o-lemon-curd-and-a-das.html );
Wash and cut 3-4 thin slices of lemon, remove the seeds and put them on a plate. Sprinkle the sugar over and let marinate a few minutes. Place the lemon jam or lemon curd at the bottom of a cup. Fill the rest of the cup with Greek yogurt. On top, put the macerated lemon slices and mint.
Wash and cut 3-4 thin slices of lemon, remove the seeds and put them on a plate. Sprinkle the sugar over and let marinate a few minutes. Place the lemon jam or lemon curd at the bottom of a cup. Fill the rest of the cup with Greek yogurt. On top, put the macerated lemon slices and mint.
Copo morango - 2 morangos, 5 bagas de mirtilo, 1 colher de sopa de leite condensado;
Lave os morangos e os mirtilos. Retire o pé aos morangos e esmague um juntamente com os mirtilos. Misture a fruta esmagada com o leite condensado e coloque no fundo do copo. Encha o resto com iogurte. Enfeite com o morango cortado em fatias e a hortelã.
Strawberry Cup - 2 strawberries, 5 berries blueberry , 1 tablespoon of condensed milk;
Wash the strawberries and blueberries. Crush 1 strawberrie and the blueberries. Mix the crushed fruit with condensed milk and place in the bottom of a cup. Fill the rest with yogurt. Garnish with a sliced strawberrie and mint.
Wash the strawberries and blueberries. Crush 1 strawberrie and the blueberries. Mix the crushed fruit with condensed milk and place in the bottom of a cup. Fill the rest with yogurt. Garnish with a sliced strawberrie and mint.
Copo laranja - 1 laranja; calda de laranja (laranja+ 2 colheres sopa de açucar amarelo + 1 colher de chá de vinho do Porto) ou 1 colher de sopa de doce de abóbora e laranja (ver receita em http://
Descasque uma laranja. Com uma faca afiada, corte o interior de 3 gomos, de forma a conseguir retirá-los sem a membrana que os envolve.
Para fazer a calda, corte o resto da laranja para dentro de uma panela, retirando o máximo de membrana possível. Junte o açucar e o vinho do Porto. Deixe ferver, mexendo bem, durante cerca de 10 a 15 minutos, até engrossar. Deixe arrefecer.
Coloque a calda ou o doce no fundo do copo, acrescente o iogurte. Enfeite com os gomos de laranja e a hortelã.
Orange Cup - an orange, orange syrup (orange + 2 tablespoons brown sugar + 1 teaspoon of port wine) or a tablespoon of pumpkin and orange jam (see recipe in http://chocolateeespeciarias.blogspot.pt/2012/04/doce-de-abobora-e-laranja-com-gengibre.html );
Peel an orange. With a sharp knife, cut the inside of three sections, in order to be able to remove them without the membrane that surrounds them.
To make the syrup, cut the rest of the orange into a saucepan, removing as much membrane as possible. Add the sugar and port wine. Bring to a boil, stirring well for about 10-15 minutes, until thickened. Allow to cool.
Put the syrup or jam in the bottom of the cup and add the yogurt. Garnish with orange wedges and mint.
Peel an orange. With a sharp knife, cut the inside of three sections, in order to be able to remove them without the membrane that surrounds them.
To make the syrup, cut the rest of the orange into a saucepan, removing as much membrane as possible. Add the sugar and port wine. Bring to a boil, stirring well for about 10-15 minutes, until thickened. Allow to cool.
Put the syrup or jam in the bottom of the cup and add the yogurt. Garnish with orange wedges and mint.
BOM APETITE!! / BON APPETIT!!
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