This summer, passion fruit and mango are very good! This time, the Caspian yoghurt used is the amount of three ice cream cakes of Japan's PALETAS six-in-one ice cream mold.
Prepare yogurt, mango pulp, passion fruit and fruit juice.
Mix 1 medium and 1 teaspoon of agave honey with a cooking machine or a cooking stick.
Pour the mixture of 2 into the popsicle mold and freeze it for half an hour to an hour before inserting the stick to facilitate the fixed position. Then the whole freeze is completed for more than four hours!
1. In the second step, you can taste the taste and adjust the amount of honey according to your taste and acidity. The use of agave honey is because its calorie is lower than other honeys. (Of course, I didn't know this when I bought it. In fact, it was purely misunderstood!) 2. You can use your imagination to make different patterns, or you can pour yogurt and sifted puree to make patterns or layers. effect. After freezing, the size of the ice cream will slightly expand, so don't pretend it too! 3. As for demoulding, in the case of high room temperature in summer, leave it at room temperature for a while and then wipe off the ice around the mold with a wet towel, or put the bottom of the mold in the water and gently drag the stick!