- low-fat curd: 520 g
- water: 200 ml
- coconut flavoured powder or sweetener : 10 g
- guar gum: 1 tbsp
- soy protein crispies chocolate: 80 g
- frozen berries: 400 g
- toffee protein balls: 1 piece(s)
Whip the low-fat curd together with the flavour powder, water and guar gum in a blender.
Puree the berries, then layer them in a dessert jar. First add about 60g of the whipped low-fat curd mass per jar, then part of the frozen berries, soy protein crispies and then start over again with the skimmed curd mass.
At last add a spoonful of the pureed berries and decorate as desired. I used a toffee protein ball from KoRo and 3 small butter-flavoured crackers.
For the chocolate drizzle melt cocoa butter and stir in tahini. Stir in the remaining ingredients thoroughly until there are no more lumps remaining and then use a spoon to dribble it over the frozen mass.