Preparation1. Beat 200 g of dry CARTE D’OR Yoghurt Fridge Cake mix for 1 minute to ensure that a homogenous mix is obtained.
2. Add 175 ml plain yoghurt and 800 ml chilled MEADOWLAND CLASSIQUE to 200 g powder and mix with an electric beater (using a whisk beater attachment) for 1 minute on low speed followed by 3 – 4 minutes on high speed.
3. Spoon into 20 cm spring form pan and refrigerate for 4 hours.
IngredientsSugar, modified maize starch, alginate blend (E578, E327, E401), citric acid, yoghurt (milk). Productiveness800 g = 4 cakes Benefits• Can be flavoured to your liking
• Exciting change from fruit salad and ice-cream
• Light and tasty dessert option
StorageSeal container tightly after use Shelflife12 months Nutrients| Name | Per 100 |
|---|
| Energy kJ | 1,632 kJ | | Energy kcal | 389 kcal | | Total lipid (fat) | 1.00 g | | Protein | 1.00 g | | Sodium, Na | 15.00 mg | | Carbohydrate, by difference | 97.00 g |
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Brandied kumquat and butternut hot pudding with marmalade and coriander semi-freddo served with saffron poached pears
