Mini chef
Utensils
8 glasses or small bowls, each approx. 150 ml
Apron
baking paper
Measuring cup
Moulds
One mould (holding approx. 2 l)
Stick blender
Tablespoon
Teaspoon
Timer
small bowl
Kitchen scales
Spatula
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 .
To prepare
Line the tin with baking paper, spread the raspberries on top, freeze for approx. 6 hrs. or overnight.
Frozen raspberry yoghurt
Place the raspberries, yoghurt, milk, honey and vanilla in a measuring cup, puree.
Transfer the frozen yoghurt mixture to a dish, freeze for approx. 30 mins.
Toppings
Scoop the frozen yoghurt into bowls. Arrange small bowls of berries, Smarties and mini salted pretzels on a platter. Decorate the frozen yoghurt with the toppings.
| Tip: | Instead of fresh raspberries, use frozen raspberries. |
|---|---|
| Serve with: | Other popular toppings for a frozen yoghurt party include biscuits and coconut flakes. |
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