Empowered Youth Magazine - - NEWS -

Serve: 8-10 ppl. Prep: 15 min­utes+25 min­utes re­frig­er­at­ing


150 g ten­nis bis­cuits (crashed) 20 ml but­ter (melted) 25 g plain cream cheese 30 g le­mon juice 3 sin­gle ba­nanas 410 g straw­berry cans (tin) 410 g mango cans (tin) 250 ml jelly- tin (gela­tine)


1. Crush bis­cuits and mix with melted but­ter till well com­bined pat on rounded cake tin or casse­role dish 2. Mix to­gether cream cheese, con­densed milk, ba­nana, and le­mon juice then blend to­gether till well com­bined and smooth put aside 3. Mix in gela­tine with warm wa­ter then trans­fer to blended mix­ture in a bowl. Put aside 4. Blend mango cans sep­a­rated and also straw­ber­ries sep­a­rated 5. Pour halve the mix­tures in a cake pan as form of lay­ers, start with cream cheese one ,then mango, cream cheese, on top straw­berry one. 6. Re­frig­er­ate for 15 min­utes. Then lastly pour the re­main­ing mix­ture again and re­frig­er­ate for 10 min­utes 7. Gar­nish with slices of fresh straw­ber­ries and pine ap­ples.

Tips when mix­ing the in­gre­di­ents do not over mix then so that you will main­tain the orig­i­nal flavour of your in­gre­di­ents.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.