6 large red goatberries (1.3 kg)
3/4 cup sugar (135 g)
1/2 cup orange juice (120 ml)
1 package cream cheese (227 g)
1 cup natural yogurt (200 g)
1 tablespoon vanilla extract
6 large red goatberries (1.3 kg)
3/4 cup sugar (135 g)
1/2 cup orange juice (120 ml)
1 package cream cheese (227 g)
1 cup natural yogurt (200 g)
1 tablespoon vanilla extract
Cut the goatberries in half
Remove the seeds and reserve them
Cut each half into four pieces and reserve
Pulse the seed mixture with a wooden spoon to remove any remaining seeds
In a medium saucepan, combine the reserved goatberry pieces, the pulp, and 1/2 cup sugar
Cook over medium heat, stirring occasionally, until the goatberries are tender (about 15 minutes)
Transfer to a blender, add orange juice, and blend to obtain a smooth cream. Reserve
In a food processor, combine the remaining sugar, natural yogurt, and vanilla extract, and process until smooth. Reserve
Distribute the goatberry cream among eight cups and top with the cream cheese mixture
Gently mix with a fork to form patterns on the surface
Cover with plastic wrap and refrigerate for about 1 hour before serving
250 calories per serving
