Filter
Reset
Sort ByRelevance
Wyztat2
Popper: yoghurt ice cream with gingerbread 2-4 yrs
The gingerbread layer makes this yoghurt treat tasty Dutch and extra fun for children.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Beat the whipped cream in a bowl. Scoop the sugar and yogurt through.
-
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.
-
Cover the yogurt mixture with a lid or cling film and freeze in the freezer in 6 hours.
-
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.
-
Cut the ice into slices and spread over 4 plates.
Blogs that might be interesting
-
30 minChildren's dishmedium sized egg, mixed unsalted nuts, sunflower seeds, oat flakes, liquid honey, banana, mild yogurt,granola 1-2 yr -
25 minChildren's dishGalia melon, cantaloupe melon, mini watermelon, fresh blueberries,letter treatise of melon -
20 minChildren's dishbaking flour, Macaroni, tomato, traditional olive oil, whitefish fillet,popper: pasta with fish and tomato 7-9 months -
35 minChildren's dishfloury potatoes, tuna pieces in water, fresh parsley, egg, traditional olive oil,popper: tuna biscuits 10-12 months
Nutrition
320Calories
Sodium3% DV70mg
Fat31% DV20g
Protein6% DV3g
Carbs11% DV32g
Fiber12% DV3g
Loved it