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