Puff Pastry Apple Tartlets with Pastry Cream

Puff Pastry Apple Tartlets with Pastry Cream

I am spending a weekend in the mountains of Madrid to be in touch with nature. And … On monday is my birthday! So I think I will celebrate a little snack party with puff pastry apple tartlets.

The landscape I am surrounded by invites me to make a dessert with puff pastry. However, instead of making a puff pastry apple pie, I would like to make these puff pastry tartlets filled with pastry cream. As I did with the pavlova, individual servings not only are fun to prepare but also you will offer each diner their own delicacy to savour.

I don’t think I’m going to stay in the kitchen all weekend making desserts, so this dessert is going to be quick and easy. The rest of the time I’m going to spend resting, reading, walking, enjoying the good weather and eating well.

How To Make Puff Pastry Apple Tartlets with Pastry Cream

The first step is to preheat the oven to 356°F ( 180°C ).

Circular Puff Pastry Base

Unlike the apple pie, the these tartlets base is circular. The way to give this shape is by using tartlet molds.

This time I used two types of glasses to cut the puff pastry dough. I used a glass with a larger diameter, a cider glass or a mug, to cut two circular layers. Then I used a glass with a smaller diameter (e.g. a champagne glass) to make a hole in the center of one of the layers, giving this layer a ring shape.

Therefore, the base of each tartlet is made of a smooth layer and a ring-shaped layer. With the two layers, one on top of the other, the base acquires a certain thickness, and the hole is where you will pour the pastry cream. Your mission is to make 4 tartlets with their respective puff pastry bases.

Now paint with a brush soaked in beaten egg the edge of the 4 smooth bases and place the respective ring on top of each one.

Pastry Cream

In a saucepan pour 250 ml of milk, a cinnamon stick and the lemon peel and put it over medium heat. Remove it just before it starts to boil. Set aside

In a separate bowl put two egg yolks and three tablespoons of sugar, and beat everything with a whisk. When everything is well integrated, add a spoonful of cornstarch and continue beating until well blended.

Now add the infused milk. Remember to remove the lemon peel and the cinnamon stick, and put the mixture over medium heat and stir. Once you notice the mixture is thick and creamy, it means that you have the custard. Set aside in a bowl.

Apple slices

Peel a golden apple with a knife or a vegetable peeler. You remove the core, cut it into quarters and then start making thin slices. With these thin slices you will cover the pastry cream.

Assembly

With the puff pastry bases already assembled, fill them with pastry cream and then put apple slices on top. Repeat this step with the 4 tartlets.

Brush the whole tartlet with slightly melted butter. And sprinkle sugar on top. Put the puff pastry tartlets in the preheated oven for 25 minutes.

After you take them out of the oven, brush them with apricot jam. Et voilà! Puff pastry apple tartlets with pastry cream.

tartaleta-de-hojaldre-receta

Puff Pastry Apple Tartlets with Pastry Cream

Delicious individual portions of puff pastry filled with pastry cream and dressed with apple slices
5 from 5 votes
Prep Time 20 mins
Cook Time 25 mins
Course Dessert
Cuisine Spanish
Servings 4 units
CALORIES 390 kcal

Ingredients
  

Puff Pastry Base

  • 230 grams  puff pastry dough
  • 2 tablespoons sugar
  • 1 egg
  • 40 grams butter
  • 2 table de mermelada de albaricoque

Pastry Cream

  • 250 ml milk
  • 2 egg yolks
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 lemon peel
  • 1 cinnamon stick

Apple

  • 1 yellow apple

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).

Pastry Cream

  • In a saucepan put the milk, the cinnamon and the lemon peel. It is important that the peel does not have too much white because it is bitter.
  • Put it over medium heat and remove it before it starts to boil. Set aside.
  • In a separate bowl put the egg yolks and sugar, and beat with a wire whisk.
  • When everything is well blended, add the cornstarch and continue beating until combined.
  • While beating with the wire whisk, gradually add the infused milk (without the cinnamon and lemon).
  • Put the mixture in the saucepan over medium heat and stir all the time until it thickens.
  • The pastry cream is ready. Set aside.

Puff Pastry Base

  • Sprinkle a spoonful of sugar on the baking paper and then spread the puff pastry on top.
  • The circular base of each tartlet is made of two layers of puff pastry dough. Use two types of glasses, one with larger diameter and other with smaller diameter. With the first glass you cut two circular layers. With the second glass you make a hole in one of the layers. You place the ring-shaped layer on top of the other so the base acquires certain thickness; and the hole is the place where you pour the pastry cream. Your mission is to make 4 tartlets with their respective puff pastry bases.
  • Now paint with a brush soaked in beaten egg the edge of the 4 smooth bases and place the respective ring on top of each one.

Assembly

  • Once the puff pastry bases are already assembled, fill them with pastry cream and then put apple slices on top. Repeat this step with the 4 tartlets
  • Brush the whole tartlet with slightly melted butter. And sprinkle sugar on top.
  • Put the puff pastry tartlets in the preheated oven for 25 minutes.
  • After you take them out of the oven, brush them with apricot jam. Et voilà! Puff pastry apple tartlets with pastry cream.

NUTRITION

Calories: 390kcal
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Lemon Yogurt Cake 1.2.3

Lemon Yogurt Cake 1.2.3

We have a new cake section on the blog! And we launch it with this lemon yogurt cake recipe.

This recipe for lemon yogurt cake has a very special place in my recipe book, as it was the first dessert I ever made in my life!

If you are getting started in baking, I recommend you to try making this super easy lemon yogurt.

In the summers of my childhood, my parents had to work most of the time and used to take my siblings and me to my grandmother’s house in the countryside, in Arcos de la Frontera. And one way to liven up the afternoons was to have sponge cake competitions among the cousins.

The only recipe I knew by then recipe was this lemon yogurt cake recipe. Making this lemon yogurt cake could not be easier. All I needed was to use a container of lemon yogurt as a measure and to remember the 1, 2, 3. One container of sunflower oil, two containers of sugar and three containers of flour. And it always came out moist an flavourful.

The utensils we used back then were a clay bowl and a fork. And the ingredients were 100% natural: free range eggs and lemons straight from the tree. It was without a doubt my favourite summer plan!

Whenever I make this cake I always go back in time and become that little girl cook who was making her first steps in the kitchen.

The competition prize consisted of eating the winning cake with my siblings and cousins. All I had to do was follow the recipe scrupulously and success was guaranteed!

I can still remember when I used to be engrossed in watching the sponge cake grow in the oven. It was magic for me. How could such a fluffy lemon sponge cake come out of a mixture of simple ingredients.

Lemon Yogurt Cake Recipe

1. Preheat the oven to 356°F ( 180°C ).

2. In a bowl, add 120 grams of lemon yogurt and use the yogurt container as a measure. In the same bowl, add 1 yogurt container of sunflower oil ( 100 ml ), 2 yogurt containers of sugar ( 180 grams ), 3 yogurt containers of flour ( 165 grams), three eggs, half a lemon peel and 16 grams of baking powder.

3. Whisk the mixture with a hand mixer until combined.

4. Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter. This will help you unmold the cake later.

5. Pour the batter into the pan and bake for 45 minutes (without opening the oven door). When the time is up insert a cake tester (or a knife) into the center of the yogurt cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!

If you liked this homemade cake recipe, try making also this marble cake.

receta-bizcocho-yogur-limon

Lemon Yogurt Cake 1.2.3 Recipe

Making this lemon yogurt cake could not be easier. All you need is to use a container of lemon yogurt as a measure and to remember the 1, 2, 3.
5 from 6 votes
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine French, Spanish
Servings 12 pieces
CALORIES 191 kcal

Ingredients
  

  • 1 lemon yogurt ( 120 grams – use the same container as a measure )
  • 1 container sunflower oil ( 100 ml )
  • 2 containers sugar ( 180 gr )
  • 3 containers flour ( 165 gr )
  • 3 eggs
  • 1 lemon
  • 16 grams baking powder

Instructions
 

  • Precalienta el horno a 180º arriba y abajo.
  • In a bowl, add one lemon yogurt and keep the container to use a as a measure. In the same bowl, add 1 container of sunflower oil, 2 containers of sugar, 3 containers of flour, three eggs, half a lemon peel and 16 grams of baking powder.
  • Whisk the mixture with a hand mixer until combined.
  • Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter.
  • our the batter into the pan and bake for 45 minutes. When the time is up insert a cake tester into the center of the cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!

NUTRITION

Calories: 191kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 162mg | Potassium: 44mg | Fiber: 1g | Sugar: 16g | Vitamin A: 71IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 1mg
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Marble Cake with Cocoa

Marble Cake with Cocoa

Making desserts is an art. And an example of this is this recipe for marble cake with cocoa . It is a homemade recipe destined to conquer our senses of taste and sight.

This sponge cake is fluffy on the palate and with an attractive appearance because its colours and shapes.

As an interior architect I have always loved the combination of colours, spaces and textures in each of the projects I work on. It’s the same with desserts so not only I enjoy the process of making them, but I can also eat them afterwards 🙂

Ingredients are like the colours a painter uses to create a painting. And each recipe is a palette of colours designed to create a work of art. Depending on the ingredients, and the amount you use, the desserts will take on one appearance or another.

In this case it is the cake itself that will be the artist, it will decide what shapes will be created inside it.

One of the curiosities of this sponge cake is that you don’t know what the inside will look like until you open it. It’s a surprise! Not knowing what the final result will be like also makes the experience of preparing this dessert fun.

Marble cake is a classic sponge cake, along with the yogurt sponge cake. Both are very easy to make. The only difference is that this sponge cake is made of two kind of batters, of which one is made of cocoa.

This contrast of flavours and colours is what gives it its appearance.

If you follow the steps of the recipe, you will soon have a small work of art in your home … but it will last very little time 🙂

Recipe for Marble Cake with Cocoa

  • Preheat the oven to 356°F ( 180°C ).
  • In a bowl, mix 125 grams of butter ( slightly melted and soft) with 225 grams of sugar. You can do this either with a whisk or an electric hand mixer.
  • Once the butter and sugar are well integrated, add 3 egg yolks and stir with a whisk until everything is well integrated.
  • Add 200 ml. of milk and continue stirring with the whisk.
  • Now gradually add 250 grams of flour and a teaspoon of baking powder. Mix everything with a whisk until there are no lumps.
  • In a separate bowl, beat the remaining egg whites with the electric hand mixer until stiff.
  •  Once the egg whites are whipped to stiff peaks, add the meringue to the mixture, in batches, and combine both mixtures with a spatula with slow folding movements, a bottom-to-top and top-to-bottom motion, until well integrated.

Separate the cake batter into two bowls

  • In one bowl put 2/3 of the mixture and in another 1/3 of the mixture, to the latter add a tablespoon of cocoa powder and stir well.
  • Spread butter over all four sides and bottom of the loaf pan, then add flour all over the butter pan. Tilt and shake so the flour adheres to the butter. Spread butter over all four sides and bottom of the loaf pan, then add flour all over the pan. Tilt and shake so the flour adheres to the butter. You do this to prevent the batter from sticking to the pan when unmolding.
  • Pour half of white batter into the loaf pan, then add all the cocoa batter and finish by adding the rest of the white batter.
  • Bake for 50 minutes. I recommend you not to open the oven door during this time. When the time is up insert a cake tester (or a knife) into the center of the marble cake to check whether it is done. If the tester comes out clean … Et voilá! Your delicious and fluffy marble cake is ready!
receta-bizcocho-marmolado

Marble Cake Recipe

Although you follow every step of this recipe for marble cake, you don't know what the inside will look like until you open it.
5 from 4 votes
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine German
Servings 10 pieces
CALORIES 282 kcal

Ingredients
  

  • 125 grams butter
  • 225 grams sugar
  • 3 eggs
  • 200 ml milk
  • 250 grams flour
  • 1 teaspoon baking powder
  • 1 tablespoon cocoa powder

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).
  • In a bowl, mix butter ( slightly melted ) with sugar.
  • Once the butter and sugar are well integrated, add egg yolks and stir with a whisk until everything is well integrated.
  • Add milk and continue stirring with the whisk.
  • Gradually add dry ingredients: flour and baking powder. Mix everything with a whisk until there are no lumps.
  • In a separate bowl, beat the remaining egg whites until stiff.
  • In batches, add the meringue to the mixture and combine with a spatula with slow folding movements until well integrated.

Separate the cake batter into two bowls

  • In one bowl put 2/3 of the mixture and in another 1/3 of the mixture, to the latter add a tablespoon of cocoa powder and stir well.
  • Spread butter on the base and sides of the loaf pan, then sprinkle flour all over the pan.
  • Pour half of white batter into the loaf pan, then add all the cocoa batter and finish by adding the rest of the white batter.
  • Bake for 50 minutes. When the time is up insert a cake tester (or a knife) into the center of the marble cake to check whether it is done. If the tester comes out clean … Et voilá! Your delicious and fluffy marble cake is ready!

NUTRITION

Calories: 282kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 150mg | Potassium: 60mg | Fiber: 2g | Sugar: 24g | Vitamin A: 417IU | Calcium: 75mg | Iron: 1mg
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White Chocolate Oreo Truffles

White Chocolate Oreo Truffles

Mmm … I can’t explain how much I like these white chocolate oreo truffles!

On the one hand, the oreo squeaks me, on the other hand the white chocolate squeaks me eveI love this dessert as a whole! On the one hand I love oreo, on the other hand I love white chocolate even more. Imagine how it tastes all combined and even better… in the form of truffles!

Imagine the contrast of the white chocolate crust with the juiciness of the truffle.

Although the dough is a bit sticky, it is a dessert you can make with the little ones. They will love eating these truffles because don´t taste as bitter as dark chocolate truffles do.

If I were asked which truffles would I prefer for dessert, it would be a difficult answer. In my view, white chocolate and oreo cookies are a weakness ; therefore, I do think they are the PERFECT truffles. Even so, I still think that traditional chocolate truffles are delicious and ideal for desserts or coffee time.

How to Make White Chocolate Oreo Truffles

1. In a food processor or blender, add 154 grams of oreo cookies. Once the cookies are completely crushed, add in 100 grams of Philadelphia cream cheese. Mix until well combined.

2. Use the dough to form small balls with your hands, placing each one of them on the baking paper. Although the dough is sticky, this step is the one that the children like the most, it is like playing with play dough and it entertains them a lot, the only thing is that you will surely lose 2 or 3 truffles.

3. Put the truffles in the freezer for 1 hour; until they are hard and compact.

4. In a bowl, chop the white chocolate bar and melt it in the microwave at 700W for 30 seconds. Stir the chocolate and put it back in for another 30 seconds. Repeat this process until the white chocolate is completely melted. Tip: do not overdo it because the chocolate burns easily.

5. Now dip the balls in the white chocolate with the help of a toothpick. Prick the truffle and dip it in the white chocolate, let it dry on the baking paper. Optional: my children love to decorate them with coloured noodles, this is the moment when they get creative.

6. Once you have coated all the truffles, put them in the refrigerator to harden. Et voilà! You have made delicious white chocolate oreo truffles!

If you love oreo as much as I do, you can try making this delicious oreo milkshake with your little helpers.

receta-de-trufas-chocolate-blanco-galleta-oreo

White Chocolate Oreo Truffles Recipe

These delicious white chocolate oreo cookie truffles will conquer the palate of both young and adults.
5 from 6 votes
Prep Time 10 mins
Chilling Time 1 hr
Course Dessert
Cuisine French
Servings 15 units
CALORIES 136 kcal

Ingredients
  

  • 154 grams Oreo cookies ( one pack )
  • 100 grams Philadelphia cream cheese
  • 180 grams white chocolate

Instructions
 

  • Crush 154 grams of oreo cookies in a food processor. Once they are crushed, add the cream cheese and mix until well combined.
  • With the dough ready, form small balls with your hands and place them on the baking paper
  • Put the truffles in the freezer for 1 hour; until they are hard and compact.
  • Chop the white chocolate bar, put it in a bowl and melt it in the microwave.
  • Dip the balls in the white chocolate with the help of a toothpick. Let it dry again on the baking paper.
  • Once you have coated all the truffles, put them in the refrigerator to harden. Et voilà! You have made delicious white chocolate oreo truffles!

NUTRITION

Calories: 136kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 72mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 93IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg
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Lemon Meringue Pie

Lemon Meringue Pie

This lemon meringue pie recipe is my brother’s favourite.

Its creaminess, crunchy base and lemon flavour make this cake a perfect combination.

It’s October 2020. Fools Garden’s Lemon Tree plays on the radio as I listen to the lyrics: I’m sitting here in a boring room, It’s just another rainy Sunday afternoon

After the lockdown experience, I want to celebrate the little things that life offers me, like cooking. This time, with the song on my mind, I feel like making a lemon tart.

As the saying goes, when life gives you lemons, make lemonade or …. A lemon meringue pie! With this tart I feel like giving a cheerful touch not only to the day, but also to the eye and to the palate …. mmmmmmmm

This is my brother’s favorite cake. Every September 17th, which is his birthday, this lemon meringue pie recipe is made in my mother´s house.

How to Make Lemon Meringue Pie

1. Preheat the oven to 356°F ( 180°C ).

Pie Filling

2. Grab four large eggs and separate the egg yolks from whites very carefully. Set aside.

3. In a bowl, add 4 egg yolks and then beat them with a hand held mixer. While beating, add in 370 grams of condensed milk and then pour in 200 ml of fresh lemon juice.

4. Put the egg yolk mixture to chill in the refrigerator.

Biscuit Base

5. In a food processor, add 250 grams of Maria cookies and 125 grams of softened butter. Beat until you get a cookie powder.

Tips for this fifth step:

  • If you don’t have a food processor, you can crush the biscuits with a hand blender. Do it in batches, little by little, because there are many cookies.
  • It is very important that the butter is at room temperature, it has to be smooth so that it mixes well. If it is hard, put it in the microwave for a few seconds to soften.

6. Pour this dough into a 8-inch cake pan and press it down firmly with the back of a spoon to flatten. Tip: the cake pan is not buttered, nor floured neither line up with parchment paper.

Meringue

7. Beat egg whites on medium speed until soft peaks form, then add in 200 grams of sugar little by little beat on high speed. until stiff peaks form. As result, you have glossy peaks that stand up straight and sugar has dissolved.

Assembly

8. Take the filling out of the refrigerator and pour it on top of the biscuit base.

9. Load up piping bag with meringue. Tip: Do it with the help of a spatula and this way you will avoid that not much air enters.

10. Now it’s time to bring out the artist in you! Decorate the cake with meringue, with the tips facing up, so that the cake looks pretty.

11. Once the cake is covered with meringue topping, bake it in the oven for about 10 minutes. Let meringue tips to brown.

12. To serve it you have to wait until the filling is more set; therefore, allow it to cool to room temperature or put it directly to chill in the refrigerator.

13. When the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!

If you liked this lemon meringue pie recipe, I recommend you to visit our homemade cakes page.

Lemon Meringue Pie Recipe

Its creaminess, crunchy base and lemon flavour make this cake a perfect combination. When life gives you lemons, make a lemon meringue pie!
5 from 9 votes
Prep Time 15 mins
Cook Time 10 mins
Tiempo de Montaje 10 mins
Course Dessert
Cuisine British
Servings 12 pieces
CALORIES 356 kcal

Ingredients
  

Filling

  • 4 egg yolks
  • 370 grams condensed milk
  • 200 ml lemon juice

Biscuit Base

  • 250 grams Marie biscuits
  • 125 grams butter

Meringue

  • 4 egg whites
  • 200 grams sugar

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).

Filling

  • Separate the egg yolks from whites very carefully.
  • In a bowl, add egg yolks and then beat them with a hand held mixer. While beating, add in condensed milk and then pour in lemon juice.
  • Put the filling to chill in the refrigerator.

Biscuit Base

  • In a food processor, add Maria cookies and softened butter. Beat until you get cookie powder.
  • Pour this dough into a 8-inch cake pan and press it down firmly with the back of a spoon to flatten
  • Take the filling out of the refrigerator and pour it on top of the biscuit base.

Meringue

  • Beat egg whites on medium speed until soft peaks form, then add in sugar little by little beat on high speed. until stiff peaks form.

Assembly

  • Take the filling out of the refrigerator and pour it on top of the biscuit base.
  • Load up piping bag with meringue.
  • Decorate the cake with the meringue, with the tips facing up, so that the cake looks pretty.
  • Once the cake is decorated, put it in the oven. Wait for about 10 minutes meringue tips to brown.
  • To serve it you have to wait until the filling is more set; therefore, allow it to cool to room temperature or put it directly to chill in the refrigerator.
  • When the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!

NUTRITION

Calories: 356kcal | Carbohydrates: 51g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 233mg | Potassium: 193mg | Fiber: 1g | Sugar: 39g | Vitamin A: 431IU | Vitamin C: 7mg | Calcium: 116mg | Iron: 1mg
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Strawberry Banana Smoothie

Strawberry Banana Smoothie

Today I’m going to prepare my children a delicious strawberry banana smoothie.

smoothie

It’s Sunday evening, and I have decided to make my 5 and 6-year-old kids a nutritious creamy smoothie. They have been playing all day and need to drink something that is refreshing and healthy. What I love most about this smoothie is that it´s not only delicious, but it’s also made with fruit! Banana and strawberries, I love them separately and together.

I have had a very nice day with them. We have done a lot of activities; however, there is one activity in particular I was especially excited to do with them: visiting the library where I used to go when I was younger.

batido-fresa-y-platano

They were very happy and intrigued to know about me, about my life when I was young. I gave them a little tour in the library, for instance, I showed them the books I used to read and my seat where I spend long hours of study. Then, each of us chose a book and instinctively sat down on the floor to read, as if we were having a picnic in the library. As result, we had a good time there.

banana-strawberry-smoothie

It’s time to go home!, I said to those little readers who got engrossed in the stories they were reading. We returned the books and, on the way home, I was already thinking about making them a delicious strawberry banana smoothie.

Mmmmm… yummy! That creamy texture is unmistakable and it tastes delicious.

How to Make a Strawberry Banana Smoothie

Place the following ingredients in a blender bowl:

  • 1 plain Greek yogurt (125 grams).
  • 1 large banana.
  • 8 frozen strawberries.
  • 200 ml of almond milk.

Blend up these ingredients together for 1½ minute, or until it’s smooth, and then you serve it. Et voilà! Now you have a nutritious smoothie ready to be savored by the little ones, and not so little ones!

receta-smoothie

Strawberry Banana Smoothie Recipe

This strawberry banana smoothie is a nutritious drink ready to be savored by the little ones, and not so little ones!
5 from 4 votes
Prep Time 5 mins
Cook Time 0 mins
Course Drinks
Cuisine International
Servings 1 smoothie
CALORIES 66 kcal

Ingredients
  

  • 1 plain Greek yogurt
  • 8 frozen strawberries
  • 1 banana
  • 200 ml almond milk

Instructions
 

  • Place all the ingredients in a blender bowl.
  • Blend these ingredients together for 1½ minute, or until it's smooth.
  • Serve in glasses.

NUTRITION

Calories: 66kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 276mg | Potassium: 154mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 57mg | Calcium: 270mg | Iron: 0.4mg
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