Ingredients
1 chocolate egg
Cream
100g FAGE Total 5% yoghurt
150g spreadable cheese
1 tablespoon icing sugar
35ml coffee
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Steps
- In a bowl, combine all ingredients until smooth and homogeneous. Keep it aside.
- Depending on the size chosen for the egg, use a support (e.g.: mug) that's wide enough to place the egg upside down (with the base on top).
- To open the egg: lightly warm the blade of a knife and gently cut into the bases until a precise section is obtained.
- Fill the egg with the yoghurt preparation. If you won't serve the dessert immediately after, you can place the egg in the fridge to avoid that the chocolate starts melting in the meantime.
- Put a plate on top of the base, and turn the egg upside down again. You can also decorate the plate with granola and strawberries and you are ready to serve!
