Cheesecake Yogurt Dip

20 minutes

Difficulty

Serves 6

Make summer snacking a little sweeter! This creamy Cheesecake Yogurt Dip combines rich MEVGAL Yogurt, a splash of sweetened condensed milk and a zing of lime zest. Topped with a juicy blueberry sauce and served with fresh fruit skewers (and maybe a waffle or two), it’s the perfect way to dip into dessert, while no baking required!

Ingredients

Per la salsa allo yogurt:

For the yogurt dip:

1 cup plain yogurt (300g)

3 tsp sweetened condensed milk

Zest of 1 lime

For the blueberry sauce:

50g granulated sugar

Juice of ½ lemon

For the fruit skewers:

Pineapple slices

Strawberries

Blueberries

Blackberries

Optional: Waffles for serving

Instructions

Dip preparation: In a bowl, mix the yogurt, sweetened condensed milk and lime zest. Mix well until the mixture is homogeneous. Keep it in the refrigerator until serving.

Make the blueberry sauce: In a small saucepan, add the blueberries, sugar and lemon juice. Heat over medium heat for about 10 minutes, stirring occasionally, until the sauce thickens slightly. Let’s cool.

Assembling the skewers: Alternately thread the fruits (pineapple, strawberries, blueberries, raspberries) onto skewers. Place them on a platter.

Serving: Serve the fruit skewers with yogurt dip and blueberry sauce.

Optionally, serve with waffles for a more satisfying result.

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