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Strawberry coffee smoothie frozen yoghurt whoopie pies
A cool, sweet fruit coffee smoothie and a frozen creamy biscuit crunch for a deliciously dazzling indulgence.
20 min.
Intermedio
1
- For the smoothie
- capsule of Grand Cru Vivalto Lungo
- strawberries
- scoop of strawberry sorbet
- teaspoon of sugar cane syrup
- ice cubes
- For the whoopie pie
- 120 g / 4.3 oz of butter
- egg
- 150 g / 5.4 oz of cane sugar
- 250 g / 8.8 oz of plain flour
- teaspoon of baking powder
- teaspoon of bicarbonate of soda
- pinches of salt
- 125 ml / 4.3 oz of butter milk (or 100 ml / 3.4 oz of milk and 50 g / 1.8 oz of plain yoghurt)
- teaspoon of ground vanilla
- 500 ml / 18 oz of frozen yoghurt for the filling
Strawberry coffee smoothie frozen yoghurt whoopie pies
- For the whoopie pie:
- Preheat the oven to 180° and over the over tray with greaseproof paper
- Beat the whole egg with the batter and the sugar until the mixture rises, then add the flour, baking powder, bicarbonate of soda, salt, vanilla and buttermilk
- Mix well then separate into small portions on the tray (approx
- 1 tablespoon each)
- Cook for approximately 10 min
- Afterwards remove to cool
- For the cupcakes:
- Add the frozen yoghurt filling and place in the freezer
- Take out the freezer 20 min before serving
- For the Smoothies:
- For each smoothie wash the strawberries, drain them and place them in a blender with the syrup, the sorbet, the ice cubes and the Vivalto Lungo
- Then blend with maximum power until you get a smooth texture
Strawberry coffee smoothie frozen yoghurt whoopie pies
- 20 min.
- Intermedio
- oven
- mixer
- For the smoothie
- capsule of Grand Cru Vivalto Lungo
- strawberries
- scoop of strawberry sorbet
- teaspoon of sugar cane syrup
- ice cubes
- For the whoopie pie
- 120 g / 4.3 oz of butter
- egg
- 150 g / 5.4 oz of cane sugar
- 250 g / 8.8 oz of plain flour
- teaspoon of baking powder
- teaspoon of bicarbonate of soda
- pinches of salt
- 125 ml / 4.3 oz of butter milk (or 100 ml / 3.4 oz of milk and 50 g / 1.8 oz of plain yoghurt)
- teaspoon of ground vanilla
- 500 ml / 18 oz of frozen yoghurt for the filling
- For the whoopie pie:
- Preheat the oven to 180° and over the over tray with greaseproof paper
- Beat the whole egg with the batter and the sugar until the mixture rises, then add the flour, baking powder, bicarbonate of soda, salt, vanilla and buttermilk
- Mix well then separate into small portions on the tray (approx
- 1 tablespoon each)
- Cook for approximately 10 min
- Afterwards remove to cool
- For the cupcakes:
- Add the frozen yoghurt filling and place in the freezer
- Take out the freezer 20 min before serving
- For the Smoothies:
- For each smoothie wash the strawberries, drain them and place them in a blender with the syrup, the sorbet, the ice cubes and the Vivalto Lungo
- Then blend with maximum power until you get a smooth texture