Vegan layered lupin dessert

Layered dessert of lupin yoghurt and mixed berries with a crunchy almond topping. A creamy, colourful way to finish a summery dinner.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 160 kcal per serving
• Protein: 10 g
• Fat: 8 g
• Carbs: 12 g

Ingredients

• 300g lupin yoghurt
• 150g frozen mixed berries
• 2 tbsp ground almonds
• 1 tbsp yacon syrup
• 1 pinch of vanilla

Method

1. Let the mixed berries thaw slightly so they release their juice but are still firm.
2. Stir the yacon syrup and vanilla into the lupin yoghurt until smooth.
3. Layer the yoghurt and mixed berries alternately in two tall glasses.
4. Scatter the ground almonds over the top as a final crunchy layer.
5. Let the dessert stand briefly in the fridge again until you serve it.

Good to know

Lupins are grown right here in Europe. Together with berries, they make a creamy, colourful dessert in no time.

Swaps

Lupin yoghurt → soya yoghurt (similar protein content). Mixed berries → cherries (go beautifully with vanilla). Ground almonds → toasted buckwheat (for even more crunch).

Cooking tips

If you prefer frozen yoghurt, you can also put the glasses in the freezer for 30 minutes before serving.

Storage

Tastiest freshly made, but it keeps for 2 days in the fridge without any problem.

Allergens

Contains lupin and almonds (tree nuts). Gluten-free. For young children, older people and during pregnancy, boil frozen berries for 2 minutes first and let them cool.

Frequently asked questions

How long does a layered lupin dessert keep in the fridge?

Tastiest freshly made, but it keeps for 2 days in the fridge without any problem.

Dairy-free recipes