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PRODUCTS
Baked Goods
Breadsticks
Cookies
Crackers
Greek Bagels
Pita Bread
Rusks
Tea Biscuits
Wafer Rolls
Beverages
Juice Drinks
Water
Coffee & Tea
Roast & Ground
Instant
Tea
Accessories
Dairy
Feta
Goat Cheese
Halloumi
White Cheeses
Whey Cheeses
Yellow Cheeses
Greek Yogurt
Desserts
Greek Delights
Greek Pastries
Sweet Shots
Greek Sweet Bread
Cakes
Halvah
Honey, Nuts and Dried Fruit
Meat & Poultry
Gyro
Strips
Extra Virgin Olive Oil & Oils
Extra Virgin
Olives
Kalamata Olives
Green Olives
Amfissa
Thasou
Pasta
Long Cuts
Short Cuts
Peppers
Pepperoncini
Red Peppers
Phyllo Dough
Ready Meals
Rice & Legumes
Rice
Legumes
Sauces & Seasonings
Sauces
Dressing
Herbs
Salt
Savory Pies
Pies
Appetizers
Seafood
Anchovies
Herring
Mackerel
Sardines
Squid
Tuna
Snacks
Tahini & Spreads
Vinegar
BRANDS
Recipes
Salads
Appetizers
Sandwiches
Pasta Dishes
Entrées
Desserts
Beverages
News
About
Our History
What is food?
Our Operation
Additional Services
Careers
Contact Us
Yogurt Dessert with Petite-Beurre Papadopoulou
Ingredients
1 package Petite-Beurre Papadopoulou
500g Nounos Greek Yogurt
Full 250 ml fresh milk (1 cup)
100 g sugar (7 tablespoons)
50 g corn flour (5 tablespoons)
Directions
Place all ingredients except the biscuits in a saucepan with medium heat and stir until the mixture boils. Continue stirring for another 2 minutes.
Place all biscuits on a large oven pan (size 26x34 cm). Pour on top of biscuits the warm yogurt mix and spread evenly.
Break in samll pieces all remaining biscuits and over the yogurt cream.
Refrigerate.
Once cool carve with a knife, using as a guide the edge of the biscuits.
Serve plain or enrich with a variety of jams and preserves.
Tip: a jam of any berries will better highlight the taste of yogurt while a strawberry or apricot jam will to make it taste sweeter.
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