Ingredient
- Ingredients A
- Kellogg's® Corn Flakes 2 1/2 cups or 200g
- roasted peanut powder 2 tbsp or 30g
- dates 1/2 cup or 50g
- honey 1 tbsp
- Cinnamon powder
- vanilla essence Few drops
- Ingredients B
- pineapple, finely chopped 1/2 cup or 100g
- sugar 1 tsp
- Greek yogurt 2 cups or 400g
Cooking steps
Method A:
1. In a mixer, add all the ingredients listed under A.
2. Line a tin or freezer friendly box with butter-paper.
3. Pour out all the mixture from the blender onto the lined tin and press down firmly, spreading uniformly.
Method B:
4. Add sugar to the pineapple pieces and cook on a low flame, stirring continuously till a slurry-like consistency is reached, do not overcook.
5. Cool. Keep aside for toppings.
6. Blend the greek yogurt gently with a whisk and refrigerate till use.
Final Assembling:
6. Spread out the chilled greek yogurt evenly on top of the cereal layer.
7. Gently swirl the cooked pineapple on top of the yogurt layer and freeze it.
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