Mini chef
Utensils
baking paper
Knife
Stick blender
Tablespoon
Cutting board
Kitchen scales
Cake tin (approx. 15 cm Ø)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Yoghurt mixture
Line the cake tin with baking paper. Puree the yoghurt with all the other ingredients up to and including the honey. Pour the mixture into the cake tin. Roughly crumble the meringues, spread on top of the yoghurt mixture.
To freeze
Halve the blackberries, cut the strawberries into slices. Mix the berries into the mixture. Cover and freeze for approx. 30 mins. Remove from the cake tin, insert the ice lolly sticks. Cover once again and freeze for approx. 6 hrs.
Frozen yoghurt
Remove the frozen yoghurt from the tin, remove the baking paper, cut into pieces, enjoy straight away.
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