For 3-4

• 600 g natural plant based yoghurt
• 3 tsp Centralsun’s cranberry powder
• 150 g white chocolate
• 1 tsp Centralsun’s ground vanilla
• 140 g Centralsun’s almonds
• 1 tsp cinnamon
• 0,5 tsp ground cardamom
• 1/3 tsp ground ginger
• grated peel of half an organic orange
• Serve with lingon- or cranberries

Preparation:

Melt the white chocolate and mix it with yogurt, ground vanilla and cranberry powder until smooth. For the crumble, toast the almonds, cinnamon, ginger and cardamom in a hot pan for about 3 minutes, stirring, until the aromas are released. Add the grated zest of half an orange and process the mixture in a food processor or blender until smooth. The crumble can be served on the bottom or as a topping. Allow to chill for at least half an hour before serving and serve with lingon- or cranberries.