Cremet d’ Anjou is a classic French dessert made with Fromage blanc, egg white and whipped cream. The dessert is so light and refreshing which is like eating a cloud. For a low fat version, I used Greek yogurt instead of Fromage blanc. To give my guest a surprise, I wrapped a piece of dark cherry in the cream.
- 300 Greek yogurt
- 10g sugar
- 50ml whipping cream
- dark cherries (optional)
To strain the yogurt, set a fine sieve lined with cheesecloth or plain white paper towel over a bowl and spoon the yogurt into the sieve. Refrigerate and allow the liquid to drain off at least for three hours.
Beat the whipping cream and sugar until it is firm.
Gently fold the cream into yogurt and mix well.
Place a gauze in a serving bowl. Spoon the cream into the bowl, then add a piece of cherry in the center and lay another spoon of cream on top.