APPLE AND PROSECCO COMPOTE WITH GREEK YOGURT TOPPED WITH CARDAMOM BUTTER FRIED CAKE DICE
I am on an adrenaline trip right now, this crazy week is just getting worse and worse, or better and better, it depends on how you see it. I just keep my fingers crossed and hope that everything works out as my time marginals are quite small. Keep your fingers crossed too please!
I was left with half a bottle of Prosecco, a white sparkling Italian wine, and not much to use it with here at home (haven’t had the time to do any serious food shopping) but I had apples and I had Greek yoghurt so this seemed to be the perfect solution!
APPLE AND PROSECCO COMPOTE WITH GREEK YOGURT TOPPED WITH CARDAMOM BUTTER FRIED CAKE DICE
2 servings
1 big apple
150 ml/ 0,63 cup Prosecco wine
3 tblsp sugar
200 ml or more Greek yogurt
1 slice sponge cake
cardamom, ground
butter
- Peel and dice the apple, put it in a small pan and add the wine and sugar. Let it simmer for about 10-15 minutes or until it has become sauce like. Mash the apple a bit if needed.
- Cut the cake into small cubes and fry in butter sprinkled with cardamom.
- Spoon the yogurt into glasses or bowls, add the apple compote and top with the cake cubes
