Sundae with Hazelnuts, Yogurt and Cookie Crunch

For the sundae with hazelnuts, yogurt and cookie crunch, first toast hazelnuts in a heated pan without fat over medium heat, stirring occasionally, until golden brown. Let cool slightly and chop coarsely.

Coarsely crumble the cookies in the package.

Pour 1-2 scoops of each type of ice cream into prepared cups/glasses, top with 2-3 tablespoons of yogurt, lastly add the crumbled cookies and the hazelnuts.

Serve sundaes with hazelnuts, yogurt and cookie crunch immediately.

Preparation Tip:

Garnish the sundae with hazelnuts, yogurt and cookie crunch, if desired, with additional chocolate chips and hollow hips.

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