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Layered Cup Dessert


4 Sway Pistachio Orange Cardamom cookies (made per instructions on the back of mix packet), chopped into small pieces

8 Tbsp plain yoghurt

8 Tbsp slivered almonds

4 heaping Tbsp rhubarb compote*

*Rhubarb compote ingredients

1 cup fresh rhubarb, chopped

1 apple, peeled and diced

1 Tbsp butter

2 Tbsp cup orange juice

¼ tsp cloves

1 Tbsp raw sugar

1 Tbsp maple syrup

Directions for Layered Cup Dessert

  • In a saucepan, melt the butter and add the rhubarb and raw sugar. Cook until rhubarb begins to soften and then add the apple, orange juice, cloves, and maple syrup. Cook down on low heat until the fruit blends into compote. Set aside and let cool.

  • In four clear glass cups or small bowls, sprinkle in each ½ of a crumbled pistachio cookie.

  • Next, add 1 Tbsp of plain yoghurt and then 1 Tbsp of slivered almonds.

  • Next, place 1 big Tbsp of compote into each cup. Add another 1 Tbsp of slivered almonds, 1 Tbsp yoghurt, and then top with another ½ of the crumbled cookie.

  • Store in the refrigerator if not to be eaten straight away.t.

Product in this recipe


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