Greek Yogurt and Nutella® Cup

Name: Greek Yogurt and Nutella® Cup
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Greek yogurt 0% fat 1 ½ cup; Shredded coconut 6 tbsp; Raspberries 2 ¼ cups; Vanilla extract to taste; Agave syrup 1 tbsp; Nutella® 3 ¼ tbsp; Digestive biscuits 4; Mint to taste; Raspberries 4

Difficulty: Very easy
Prep time: 15 min
Serving: 4

PRESENTATION

Recipe by
Diletta Secco

Greek Yogurt and Nutella® Cup is a no-bake spoon dessert built for summer — the kind of thing you assemble in minutes when the oven is the last place you want to be. Greek yogurt sits alongside fresh raspberries and a generous spoonful of Nutella®, with crumbled Digestive biscuits adding the only crunch in an otherwise cool, creamy layered dessert. Few ingredients, a couple of minutes, and you have individual cups that are colorful, fresh, and genuinely satisfying.

The contrast is what makes it work: tangy yogurt against the sweetness of Nutella®, soft fruit against the snap of the biscuits, the whole thing served cold in a single cup. It holds up just as well mid-afternoon — when you want something sweet without turning on the oven — as it does at the end of a summer meal. There is no cooking involved at any stage, so the texture and temperature stay exactly as you build them, right up until the moment you hand them over.

INGREDIENTS

Ingredients for 4 dessert cups: Greek yogurt 0% fat 1 ½ cup (360 g); Shredded coconut 6 tbsp (30 g); Raspberries 2 ¼ cups (280 g); Vanilla extract to taste; Agave syrup 1 tbsp (20 g)

For decoration: Nutella® 3 ¼ tbsp (60 g); Digestive biscuits 4; Mint to taste; Raspberries 4

Preparation

How to prepare Greek Yogurt and Nutella® Cup

To prepare the Greek yogurt and Nutella® cup, start with the raspberry coulis. Place the raspberries in a tall, narrow container 1 and blend them with an immersion blender 2 until you obtain a smooth purée 3.

Pass the purée through a fine-mesh sieve, using a spatula or the back of a spoon 4 to remove all the seeds. Set the coulis aside 5. In a bowl, combine the Greek yogurt with the desiccated (grated) coconut 6.

Add the vanilla extract 7 and agave syrup 8, then mix with a spatula until you obtain a smooth, creamy mixture 9.

Take 4 dessert cups of about 200 ml each (about 3/4 cup / 6.8 fl oz) and spread a layer of raspberry coulis on the bottom 10. Then add a layer of the yogurt cream 11, leveling it gently with the back of a spoon or with a spatula 12.

Complete each cup with about 15 g of Nutella® (about 1 tablespoon), placing a small dollop with a teaspoon. Finish the decoration with a fresh raspberry 13, a mint leaf 14 and a Digestive biscuit 15. Serve immediately or refrigerate the cups until ready to enjoy.

Storage

Store the Greek yogurt and Nutella® cup in the refrigerator, covered with plastic wrap or in an airtight container, and consume within 2 days. We recommend adding the biscuit just before serving so it remains crunchy. Freezing is not recommended.

Tip

Prepare the raspberry coulis and the yogurt cream in advance and chill them in the refrigerator for at least 30 minutes before assembling the cups. This will make the layers more compact.

You can stir the raspberry coulis into the yogurt to create a marbled effect.

For the translation of some texts, artificial intelligence tools may have been used.

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