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Popper: yoghurt ice cream with gingerbread 2-4 yrs
The gingerbread layer makes this yoghurt treat tasty Dutch and extra fun for children.
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Ingredients
Directions
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Beat the whipped cream in a bowl. Scoop the sugar and yogurt through.
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Crumble the gingerbread cookies into a fine crumb with a rolling pin. Sprinkle over the bottom of the mold. Spoon the yogurt mixture on it.
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Cover the yogurt mixture with a lid or cling film and freeze in the freezer in 6 hours.
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Take the ice cream 10 minutes before serving from the freezer. Hold the bottom of the mold briefly in hot water and turn the ice cream on a scale.
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Cut the ice into slices and spread over 4 plates.
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Nutrition
320Calories
Sodium3% DV70mg
Fat31% DV20g
Protein6% DV3g
Carbs11% DV32g
Fiber12% DV3g
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