Crisp and soft at the same time.
Servings: As much as you like
Time: 5 minutes or less
– Single scoops West Coast Beach Break berries Frozen yogurt
– 2 cups of fresh raspberries (or frozen if you can't find fresh) honey, agave syrup or maple syrup for taste
– 3-4 tablespoons of your favorite organic Cruesli
Practice the raspberries with a fork or a rod mixer and mix with the honey or other sweet makers. Take a long glass, this can be any high lemonade glass. Add a scoop of Frozen yogurt and sprinkle a tablespoon of cruesli over it. Add another scoop and pour the framozensaus for the taste. Top this off with some cruesli. Possibly you can also throw everything together in a bowl. It doesn't matter how you serve it, it's a wonderful dessert for every time of the year.
Tropical sun in a glass!
Portions: About 2-3 delicious cups
Time: If you are a fast mango & banana cutter,
Max 5 minutes
– 1 cup orange juice
– 1 cup West Coast Hang loose, Be Natural or Mango Mavericks Frozen yogurt
– 1 cup Ice
– ½ Banana
– 1 juicy mango, in pieces
– ⅛ Cup of unsweetened coconut milk
– 1 teaspoon of honey, agave syrup, maple syrup or something else sweet; A few dates in the blender throw also does wonders
Throw all the ingredients together in a blender and mix until it is soft, for about 2 minutes. If it is too thick to your liking, add extra sinnaasappelsap to it. Not thick enough? Add the other half of the banana.
Ok, this is one that is just ridiculously easy to make
Servings: As much as you like
Time: 2 minutes or less depending on your scoop qualities
– a few scoops from our West Coast Strawberry Surf
– add that to some soft of the season, chopped in small wedges
– Pour some honey, agave or maple syrup over
Once in a while you need a challenge. Prepare yourself to make your own fresh yoghurt. You don't need a lot of tools. This is one of our favorite DIY recipes, coming from our favorite food site Www.greenkitchenstories.com
Portions: About 4 cups (1 liter)
Time: 20 minutes preparation + freezing
– 250 g rhubarb, sliced
– 500 g strawberries coarsely chopped
– 1 vanilla stick, marrow scraped out
– 1/2 Cup (8 teaspoons) honey
– 2 cups/700 ml organic full yogurt (Greek or Turkish)
Place the rhubarb, strawberries, vanilla stick and-marrow and 4 teaspoons of honey in a medium sized pan with lid and bring this to a boil. Then put the fire low and let it simmer for 10 minutes. Remove the vanilla pod and use a fork or a rod mixer to panchal the fruit. Put it for 1 hour in the refrigerator until it is completely cooled.
Mix the yogurt, the remainder of the honey and 3/4 of the fruit mix. Pour the FroYo mix into a ice and follow the manufacturer's instructions.
When it's done, mix the remainder of the fruit compote gently through it so that you get a ripple effect. Shenk the FroYo in a container suitable for the freezer (we use a cake tin). Keep it in the freezer until it is hard, or as long as you want.
Come on, you can do it!