[jam yogurt pudding] a cup of sour and sweet in early spring
Introduction:
"Jam and yogurt pudding is a simple frozen product in spring. Those who love yogurt will love it! In the prescription, I specially put a few fresh fruits, strawberries and blueberries which are very good to buy in the season. You can also replace them with mango, mulberry and so on according to your own preference. It has the Q spring feeling of pudding, the lubrication of yogurt, and the sweetness of fresh fruits. I think it's wonderful! This ice product is also my man's favorite. People who don't like yogurt drink two cups in the afternoon. What's more lovely is to watch a movie on the sofa after dinner and drink it by the way. I want to take photos the next day Really, it's delicious! Here's the yogurt I choose the red date flavor, which is my most common drink, you can also use the original flavor, the taste is also great, as long as it is ordinary yogurt can be! "
Production steps:
Step 1: prepare raw materials, wash strawberries, cut into small pieces and set aside. Soak Geely diced pieces in cold water
Step 2: cook the milk until it is about to boil, place it for 5 minutes, add the softened gelatine tablets (soak the gelatine tablets in cold water to remove the fishy smell) and stir them slowly to blend
Step 3: add yogurt and stir
Step 4: add jam and stir (if jam is thick, mash in advance)
Step 5: mix the jam and yoghurt
Step 6: lay the chopped fruit on the bottom of the cup
Step 7: put the jam and yoghurt into the cup several times and refrigerate until it solidifies
Step 8: garnish with mint leaves and blueberries
Materials required:
Milk: 150g
Yogurt: 300g
Jam (blueberry): 60g
Gilding tablets: 4G
Fresh fruit: right amount
Note: because it is not sealed ice, it is recommended to eat it within three days
Production difficulty: simple
Process: others
Production time: 10 minutes
Taste: sweet
Chinese PinYin : Guo Jiang Suan Nai Bu Ding Lai Yi Bei Zao Chun De Suan Suan Tian Tian
[jam yogurt pudding] a cup of sour and sweet in early spring
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