Nut bar with Henri Willig Pineapple/Ginger Dip and Walnut/Caramel Dip

  • Brunch Dishes
  • 4 pers

Ingredients

  • 500 ml thick farmer's yogurt
  • Henri Willig Nuts/Caramel
  • Henri Willig Pineapple/Ginger Dip
  • 4 Tranches Fresh Fruit/Pineapple

Preparation:

Divide the Henri Willig Noten/Caramel Dip over 4 glass sections. Spoon the Boerenyogurt over them and spoon a spoonful of Henri Willig Pineapple/Ginger Dip and garnish with fresh fruit such as pineapple.