For the yogurt cream:
- 4-5 tablespoons of strawberry jam
- A little cinnamon
- Zest from 1 lime
- 2 cups of yogurt
- EF ZIN rusks with Cretan carob and Greek legumes
- Fruit of your choice
Break the rusks and gently mix the yogurt with the zest, adding the cinnamon, a tablespoon of jam and put them in glasses. First, put the yogurt cream at the bottom of a tall glass, continue with the rusks, again some yogurt cream and finish with grated nuts and a fruit of your choice. Refrigerate for an hour and serve.