pdf version Add to your
recipes 0 0 Easy 434 kCal Kcal Recipe card 20 Minutes
Natural cooking is not a boring kitchen, based on deprivation: this ice cream proves it.
Colored, naturally sweet, nourishing but light. During the summer we keep in the freezer a bit of frozen fruits: we can have fun with our children preparing healthy ice cream, no coloring, preservatives and emulsifiers additives .
Soy yogurt is an excellent alternative to the traditional yogurt for the many intolerant, for those who find it heavy and for the ones that do not digests it all. It has a creamy taste and it has nothing to envy to cowâ€™s milk yogurt.
Eating in this way we can afford more delicacies, always done in a certain way, with healthy ingredients, lighter and less fat than traditional ones, especially with different fats, those so-called "good".
To make this recipe, use VENTO Regular jar.
- • 100 gr frozen Strawberries
- • 250 gr frozen Pineapple
- • 250 gr frozen Bananas
- • 300 gr Soy yoghurt
- • 40 gr Hazelnut
frozen bananas: 250 gr (8,75 Oz)
frozen pineapple: 250 gr (8,75 Oz)
soy yoghurt: 300 gr (10,5 Oz)
frozen strawberries: 100 gr (3,5 Oz)
hazelnut: 40 gr (1,4 Oz)