When Zorra asked me to host 57. Blogevent I knew really soon that the topic would be “Food to take away”. I take always some lunch snack to work because I do not like the meals in our cafeteria. Most of the time it is a sandwich of homemade bread with cheese, lettuce and tomatoes, sometime its a leftover from last nights dinner. Rarely I prepare something more complicated at the weekend like little pizza snacks (I realize that I did not post them until yet!).
I love a nice picnic, too but we do this rather seldom. But now the rainy may has gone and June started with sunshine and warm weather. So its time to pack our picnic basket and find a nice spot outside!
My recipe for the Blogevent is perfect for a picnic because it can be prepared the night before. The next day you just have to put it into the picnick basket and you are ready to go!
Raspberry curd cream
- 250g Yoghurt
- 250g low fat Curd
- 20g sugar
- 1 tsp vanilla extract
- 250g raspberries (frozen)
- 4 ladyfingers
- brown sugar
Mix yoghurt, curd, sugar and vanilla extract. Break the ladyfingers into two or three pieces. Cover the bottom of 4 glass jars (370 ml) with the ladyfingers. Place the raspberry layer on it and top the raspberries with the curd cream. Sprinkle with brown sugar and place in the fridge overnight.
Try to transport the glass jars upright otherwise the layers get mixed. This does not hurt the taste but it looks not so nice!