At-home mom of 3 children, I am pleased to share the shots taste heart of my family at the mercy of days. Thank you for your visit in my kitchen and your kind words very touching!
Summer is well and truly arrived with the accompanying heat. It is not I who will complain methods of preserving food because the season is so short that it would be a shame not to enjoy it. And to cool off, what better than a frozen yogurt house. With berries that are available on the market, there really is no reason to deny it. With its beautiful pink color, it is more than delicious and so refreshing. It is so good to me alone, I ate half of the dish in a single day. Gourmande? Yes! Not even ashamed! There are only fruit, a little sugar and yogurt. I intend to repeat the experience this summer, because wow, this is really "sweet" it is so good!
1/3 cup sugar 1 c fruit. to tab lemon juice 1 cup plain yogurt vanilla (2.5 mg%) In a food processor, combine the raspberries, sugar and lemon juice until the mixture is smooth. Add yogurt and stir until mixture is smooth. Through a fine strainer placed on a metal mold 9-inch (23 cm) square, filter preparation raspberry pressing with the back of a spoon. Freeze methods of preserving food for about 1 1/2 hours or until almost firm. Breaking the preparation into chunks and puree until smooth in a food processor. Pour the puree in an airtight container, methods of preserving food smooth the top and freeze methods of preserving food for at least 4 hours or until firm. Allow 10 minutes at room temperature before serving. Print recipe (source: boost, August 06)
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