Preparation
Reserve a few berries for decoration.
In a saucepan, cook the frozen berries with 1 tablespoon of sugar, 1 tablespoon of water and the teaspoon of vanilla sugar until the berries are soft. Give the mixture a turn with an immersion blender to make it uniform. Allow to cool.
In your food processor, blend the Sigdal crackers. Add the creamed butter and work the mixture into a crumbly mass. Divide this preparation between the verrines, pressing lightly on the bottom.
Whip the fresh cream into a whipped cream.
Mix the cream cheese, Greek yogurt, powdered sugar, lemon juice and the teaspoon of vanilla sugar. Gently add the whipped cream and mix again.
Divide into verrines on top of the cookie base.
Add the berry compote and garnish with the remaining fresh fruit and a few pieces of Sigdal breakfast.
Photo and recipe copyright: @henriette_ak
With Sigdal, dare healthy excess!
