Yogurt with rye bread
2 servings
15 minutes
Yogurt with rye bread is a simple yet surprisingly harmonious dessert that combines the rich flavor of rye bread with the soft tang of natural yogurt. The origins of this recipe can be found in European traditions of using bread crumbs in desserts. Adding honey or maple syrup gives it sweetness, while dried fruits and nuts add textural variety and depth of flavor. This dessert has a rich aroma, slightly spicy and warm, especially when using Borodinsky bread. It is perfect for a light breakfast or snack and can also serve as an interesting conclusion to a meal. A slight chill before serving makes it especially tender, while the softened bread crumbs give the dessert a unique velvetiness.
1
Grate a piece of slightly dried rye bread (sweet and spicy varieties like Borodinsky bread, or breads with seeds and other additives work well) on a fine grater to make fine crumbs. You can also dry the bread and crush it into crumbs.
- Rye bread: 1 piece
2
Mix with yogurt. Add honey or maple syrup, rosehip syrup.
- Natural yoghurt: 300 g
- Honey: to taste
- Maple syrup: to taste
3
Optional dried fruits (prunes, apricots, raisins) can be added or decorated with nuts.
- Dried fruits: to taste
4
Place in the refrigerator for 15 minutes to let the bread crumbs soften.