Lemon yoghurt

I first tasted Greek lemon yoghurt in a fantastic beach taverna on the Syros island. Back at home, I had to try to do it myself. Depending on the sugar used - I prefer tooth-friendly birch sugar - this is either a healthy snack or a dessert.


300 g Greek yoghurt (natural)

40 g / 1/2 dl (birch) sugar

Juice of one lemon


Squeeze the lemon juice and let sugar dissolve into it

Mix the liquid with yoghurt

Place in fridge for at least 30 minutes - the taste become smore intensive and increbibly fresh after a while

Tip: if served as dessert, sprinkle the yoghurt with cookie crumbles