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INGREDIENTS
Yields: 12 servings.
Portion: 1 sandwich
- 12 Vol-au-Vents, frozen
- 900 g Raspberries
- 900 g Blackberries
- 340 ml Plain Low Fat Yoghurt
- 170 g Nutella®
Pastry
Vegetarian
Mid-morning
Mid-afternoon
All year round
Banqueting
Medium
45 min
PREPARATION
Cook the Vol-au-Vents according the package instructions and allow to cool to room temperature.
Hollow out the pastry lid of the Vol-au-Vent, and save for later use.
Fill each Vol-au-vent with two tablespoons of plain yoghurt.
Prepare the Razzleberries by combining the fresh raspberries and blackberries.
Fill each Vol-au-Vent to the brim with the Razzleberries.
Place the saved Vol-au-Vent pastry lid on top of the Razzleberries.
Place the Nutella® in a piping bag with a straight-edged piping tip, then pipe a decorative design onto the Vol-au-Vent pastry lid.
