Fruit, Almond and Chocolate Verrines

Name: Fruit, Almond and Chocolate Verrines
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: ¼ cup (60 ml) maple syrup; 2 tbsp cornstarch; ½ vanilla bean, split lengthwise and seeds scraped (see note); 2 eggs; 1 cup (250 ml) 2% milk; 1 cup (250 ml) 2% plain Greek yogurt; 1/3 cup (75 ml) hot water; 1 tbsp cocoa powder; 16 small store-bought amaretti-style cookies; 16 fresh or frozen cherries, thawed, pitted and halved; 1 ¼ cups (170 g) fresh raspberries; 6 tbsp (40 g) roasted sliced almonds; 1 oz (30 g) 70% dark chocolate, shaved with a vegetable peeler

5 stars (3) Rate this recipe

Preparation 30 MIN

Cooking 10 MIN

Chilling 3 H
Servings 8

This quick and easy treat is a great diabetes-friendly snack.

Ingredients
Preparation

Ingredients

Verrines

¼ cup (60 ml) maple syrup
2 tbsp cornstarch
½ vanilla bean, split lengthwise and seeds scraped (see note)
2 eggs
1 cup (250 ml) 2% milk
1 cup (250 ml) 2% plain Greek yogurt
1/3 cup (75 ml) hot water
1 tbsp cocoa powder
16 small store-bought amaretti-style cookies
16 fresh or frozen cherries, thawed, pitted and halved
1 ¼ cups (170 g) fresh raspberries

Toppings

6 tbsp (40 g) roasted sliced almonds
1 oz (30 g) 70% dark chocolate, shaved with a vegetable peeler

Preparation

Verrines

In a pot off the heat, whisk together the maple syrup, cornstarch, vanilla seeds and pod. Add the eggs and mix well. Whisk in the milk. Bring to a boil over medium heat, stirring constantly, and scraping the sides and bottom of the pot. Simmer gently for 1 minute.
Remove the pot from the heat. Remove the vanilla pod. Whisk in the yogurt. Pour the mixture into a bowl. Cover with plastic wrap directly on the surface. Refrigerate for 1 hour.
Meanwhile, in a small bowl, whisk together the hot water and cocoa powder. Let cool.
Place 1 tbsp (15 ml) of the yogurt cream into 8 glasses. Dip the amaretti cookies in the cocoa mixture for 2 seconds and place 2 cookies in each glass. Add another 2 tbsp (30 ml) of the yogurt cream to each glass. Top with the fruit. Cover with the remaining yogurt cream. Cover with plastic wrap and refrigerate for 2 to 12 hours.