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Desert. Vegetarian.

Strawberries and raspberries sautéed in balsamic vinegar with honey granules and yoghurt

Time to prepare: 15 min.
2 servings
A Simply guat-Rezept by Philipp Fallmerayer


2 servings
    • 80 g strawberries with the South Tyrolean seal of quality
    • 80 g raspberries with the South Tyrolean seal of quality
    • 20 ml balsamic vinegar
    • 50 g oat flakes
    • 20 g puffed rice
    • 15 g honey with the South Tyrolean seal of quality
    • 5 g icing sugar
    • 150 g yoghurt with the South Tyrolean seal of quality
    • 10 g sugar
    • 1 lemon
    • olive oil


Time to prepare: 15 min.

Wash the strawberries and raspberries and remove the strawberry calyxes. Sear the berries in a hot frying pan (you can add a little olive oil) and deglaze with the balsamic vinegar. Leave the berries to reduce until most of the liquid has evaporated.

Use a lemon squeezer to juice a lemon, then stir the fresh lemon juice into the yoghurt and sugar in a separate bowl.

To make the honey granules, combine the oat flakes, puffed rice and powdered sugar in a frying pan and drizzle the honey over it. Add a little olive oil if you want, then fry the mixture until it caramelises.

To serve, arrange the berries and the yoghurt on a plate in an alternating pattern, then drizzle the honey granules on top.

Click here for the video!

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