Oriental yogurt dessert with roses and cardamom

Desserts (Dessert (2 servings))

150 g raspberries, fresh or frozen
1 small beetroot, cooked
½ a tsp ground cardamom
a few drops of rose water
250 ml Turkish yogurt
1 tsp almond essence
4 tbsp powdered sugar


Mix raspberries with beetroot in a blender. Add cardamom and rose water to it and mix well. Stir powdered sugar and almond essence into the yogurt. Serve in a glass – a layer of yogurt and a layer of raspberry puree. Build layers of two mixtures in the glass and stir at the end with a skewer to create a nice swirl in it. Decorate with some fresh rose petals or with some coarsely chopped pistachio nuts. 

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