Composition / ingredients
Step-by-step cooking
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Take one finely chopped banana and whisk it together with yogurt in a mixer or blender until the mass becomes homogeneous. Cut the second banana into small cubes and put it in the creamers. If there are none, then small bowls will do. Next, peel the kiwi, also cut into small pieces and spread the second layer on top of the banana. Finely chop the persimmon and spread the third layer. Pay attention that the persimmon is not viscous, otherwise the food may lose its taste. To get rid of the viscosity, persimmons can be frozen, leaving them in the freezer for a day. Before adding it to our yogurt, it needs to be given time to completely defrost.
Fill the fruit bowls with yogurt prepared by us, decorate the top with blueberries. If there are no blueberries, then you can use some other small berries, for example, cranberries or cranberries.
Live fruit yogurt should be served for dessert.
A very simple and "delicious" culinary recipe, and most importantly useful. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Acedophilin 3.2% fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt of 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Bananas - 89 kcal/100g
- Blueberries - 44 kcal/100g
- Fresh frozen blueberries - 56 kcal/100g
- Kiwi - 48 kcal/100g
- Persimmon - 53 kcal/100g
