Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 500 mL | Yogurt Vanilla Sterilgarda |
| 150 mL | Partly Skimmed Milk UHT Microfiltered Sterilgarda |
| 1 cucchiaino | cinnamon |
| 2 cucchiaio | cane sugar |
| 4 | cinnamon sticks |
| 10 | ice cubes |
| 1 Kg | pumpkin |
| q.b. | ginger biscuits |
| 1/2 cucchiaini | cloves |
Prepare this recipe with:
Preparation
- To prepare the pumpkin puree, peel the pumpkin and cut it into pieces.
- Bring a pot of lightly salted water to the boil and cook the pumpkin until soft, then drain.
- Once the pumpkin is cooked, place it in a bowl with Sterilgarda Microfiltered Semi-Skimmed Milk and blend until smooth.
- To prepare the milkshake, blend the Sterilgarda Sweet Cream Yogurt with the ice cubes.
- Combine the freshly prepared pumpkin puree, a teaspoon of cinnamon, the cloves and the sugar.
- Blend for a few more minutes.
- Crumble some of the ginger biscuits and add them to the prepared mixture.
- Pour into glasses and serve the smoothie with ginger biscuits.
- Garnish each glass with a cinnamon stick.
Mash the Sterilgarda ricotta with a fork and mix it until it becomes a cream. Add the sugar and 100 g of grated coconut. Mix well and add the cocoa powder ...
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