Germ yogurt and fruit

Overview

Germ is always kept for baking, but germ-based bread is only baked occasionally. Most of the time, the germ is eaten directly. This golden wheat germ is light yellow in color and has a crispy texture without being overcooked. In my mind, there seems to be a program saying that germ is best eaten with milk. I forget why, but I always like to stir a spoonful of germ into milk or yogurt. The fruit on the table is unsaleable, so I might as well get some fruit with germ yogurt, and cut a strip of Guiling paste in the refrigerator to add a darker color. Raisins and cranberries are also available, but I looked around but couldn’t find any cranberries. Homemade yogurt, sugar-free, with a little honey, adds a different kind of sweetness to the sweet and sour fruit. Sprinkle a spoonful of germ at the end. If you eat it before the germ is soaked, you can have a different taste. It's a pity that the germ is always pulled down quickly. What a rich cup. . . .

Tags

• dessert
• baimax golden germ malt
• honey
• peach
• plum
• raisins
• turtle paste
• yogurt
• pineapple

Ingredients

Steps

1. 1 Ingredients: 2 tablespoons of Baimax malt, 120 ml of yogurt, 1 peach, 1 plum, 1 piece of pineapple, 1 piece of Guiling paste, appropriate amount of honey, a few raisins

   

2. 2 Cut the fruit and turtle paste into small dices respectively.

   

3. 3 Put into container and mix well.

   

4. 4 Add a spoonful of golden germ malt and mix evenly.

   

5. 5 Add yogurt,

   

6. 6 Mix well.

   

7. 7 Pour honey on it,

   

8. 8 Break some fruit on the surface, sprinkle with raisins, pour two spoons of yogurt,

   

9. 9 Sprinkle a spoonful of golden germ malt on top.