Mini chef
Utensils
Apron
baking paper
Bowl
Gratin dish
Knife
Lemon grater
Lemon squeezer
Mixer
Paring knife
Rubber spatula
Tablespoon
Timer
Cutting board
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 .
Preparation
Line a gratin dish (approx. 35 x 22 cm) with baking paper.
Yoghurt mixture
Combine the yoghurt and honey in a bowl. Grate the zest of the lime, squeeze out all of the juice, mix into the yoghurt. Beat the cream until stiff, carefully fold into the yoghurt.
Transfer the yoghurt mixture to the prepared dish.
Fruit
Cut the nectarine into thin slices. Halve the blueberries. Spread the fruit on top of the yoghurt. Cover the yoghurt and freeze for approx. 4 hrs.
Frozen yoghurt
Remove the frozen yoghurt from the dish, break into pieces, serve immediately.
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