Name: Yoghurt and Custard Treats with Fruit Compote
Prep time: 35 min
Cook time: 5 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 cup raspberries, for the compote; 1 cup blackberries, for the compote; 1/2 cups granulated sugar, for the compote; 1 cup wheat flour; 4 eggs; 1 cup low-fat milk; 1 pinch salt; 2 tablespoons sugar; 3 tablespoons butter, melted; 1/2 cups whipping cream; 3 tablespoons icing sugar; 1/2 cups Oikos® plain Greek yogurt; 1/4 cups Danette® Vanilla Custard; peppermint

Preparation

30 mins

5 mins

Low

For the compote, heat the raspberries and blackberries over medium heat, add the sugar, and cook until you obtain a puree. Let it cool and set aside. For the crepes, blend the flour, eggs, milk, salt, sugar, and melted butter. Let it rest in the refrigerator for 10 minutes.