For the pomegranate and tangerine cream, mix yogurt, curd, sugar and a squeeze of lemon juice. Divide the pomegranate and remove the seeds. Peel and chop the tangerine (if you like, you can also remove the white skins, then it’s even better).
Chop the walnuts. Provide two glasses and put half of the cornflakes in them. Then put half of the yogurt cream on top, then half of the tangerines and pomegranate seeds.
Repeat everything and sprinkle with the chopped walnuts.
Preparation Tip:
The pomegranate and tangerine cream can be eaten as a light dessert or as a healthy breakfast. If you like, you can also sprinkle some brittle on top.
Related Recipes:
Bell Bell Pepper Pasta SaladFor the bell pepper pasta salad, boil the pasta in plenty of salted water and let it cool.dice the gouda and...
Norway Lobster Soup with Cold Almond SauceNorway lobster or crab tails: Break the tails of the Norway lobster (French: langoustine – it.: scampo)...
Fish ‘N’ ChipsFor the tartar sauce, drain and coarsely chop the anchovies, capers and gherkins. Chop dill, chives, parsley...
Nougat Cream with Pear PulpMelt the nougat with the liquid cream in a water bath. Soak gelatine leaves in cold water for 10 minutes...
Chocolate Slices with Parisian CreamFor the chocolate slices, beat egg whites with salt until stiff. Beat yolks with sugar, rum and water until...
Potato Basket with Paprika Compotefor the compote, rinse the apricots, halve lengthwise, remove seeds and cut into ½ cm pieces. Quarter the...
Lemon Easter CookiesFor the lemon Easter cookies, cream the margarine and confectioners’ sugar. Then quickly knead the egg...
Buckwheat Blini with Scallops – Karlheinz HauserMake dough a little bit in advance, see below. Open the scallops, carefully remove them from the shell with a...
Stuffed ApplesPeel the top half of the 4 apples and brush with the juice of one lemon. Hollow out a little bit with a cookie...
Asparagus Zucchini SaladPeel asparagus spears starting from the head end, cut away woody ends. Cut into pieces about 3 cm long, put...