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Receta Double Pink Lassi
by Global Cookbook

Double Pink Lassi
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  Raciónes: 4

Ingredientes

  • 1 c. raspberries, fresh or possibly frzn Rhubarb
  • 1 1/2 c. rhubarb, minced
  • 1/4 c. sugar
  • 3 Tbsp. water Lassi
  • 1 1/2 c. grnd almonds
  • 1 x cinnamon stick
  • 2 c. lowfat milk
  • 2 1/2 c. plain lowfat yoghurt
  • 1 c. crushed ice
  • 1/4 c. almond slices, toasted

Direcciones

  1. To Assemble:Simmer raspberries with sugar for 5 min, puree and strain. Refrigeratetill ready to use.
  2. For rhubarb, simmer with sugar and water for 10 min till tender and puree. Refrigeratetill ready to use.
  3. For lassi, heat grnd almonds, cinnamon stick with lowfat milk to just below a simmer. Stir occasionally and keep at low heat for 10 min. Strain lowfat milk through a fine strainer lined with cheesecloth, twisting cheesecloth to get every bit of juice out of almonds. Refrigeratecompletely.
  4. In a blender, puree chilled lowfat milk with lowfat yoghurt, rhubarb puree and 1/2 of raspberry puree with ice. Divide remaining raspberry puree between 4 tall glasses. Top up with lassi mix. Garnish with toasted almond slices.