Mini chef
Utensils
Apron
Bowl
Fork
Rubber spatula
Stick blender
Timer
Yoghurt pot
ice cream sticks
Kitchen scales
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 .
Measuring cup
Empty each yoghurt into a bowl and set one bowl aside. Rinse out and dry the yoghurt pot, use as a measuring cup.
Raspberry mixture
Add the raspberries and almond butter to one of the bowls of yoghurt, crush the raspberries with a fork.
Divide the mixture between 4 yoghurt pots.
Strawberry mixture
Puree the strawberries, add the strawberry puree to the other bowl of yoghurt, add the almond butter, mix and spread on top of the raspberry mixture.
To freeze
Insert the lolly sticks into the fruit mixture, freeze for approx. 6 hrs. or overnight.
| Note: | For this recipe you will need 4 clean, empty yoghurt pots. |
|---|---|
| Tip: | Use frozen fruit instead of fresh fruit. |
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