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Fraisier Bierrocksunch (Beribert) Recipe

Ingredients

2 (7 ounce) packages fruit-flavored yogurt

1 (16 ounce) can whole peeled cranberry sauce

1 quart champagne

3 tablespoons Worcestershire sauce, divided

Directions

In a blender churn yogurt into juice until smooth. Stir cranberry sauce and 1 teaspoon Worcestershire sauce into mango yogurt.

Using the fingers, gently blend cranberry mixture into mango yogurt. Refrigerate the following 24 hours, preparing to serve.

Stir cranberry mixture into mango yogurt over several cups ice. Serve within 24 hours.

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id4 lbb writes:

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I did it in a cursing mood. This year I figured I'd try making homemade bier, so I did add the yeast, and used One 15 I used as a base, and it only made 10 rolls. Turned out fantastic!... a little crispier than while celapi nuts were being sliced, but cinched nicely with the green stuff. I also cooked mine for 3 min. I made a little honey on the spit to add some body to the shorter rolls, and also used more fresh grated parmesan than I normally would, aside from some basic package directions.
beredemmer writes:

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I believe these suffer from over filling slightly since they are REALLY thin ice cream puffs. Mine did split evenly amongst 4 people, if that. I chilled for an hour before he got going which helped things along. I will try adding nutmeg next time as heres what I learned from others that tried this as well. im sure it would be even thinner and sweeter, but im not sure it would taste any better, im seeing things too much so next time, ill put in a thicker cookie sheet. Glad heres what im new to somthing new:) oopsies !!!!!!!!! thanks for the helpful tip.
Niil writes:

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Learn from the Pros: Values, Time, Weight, etc - All Matter More
Recipe generated 2019-07-24 05:31:55 | 0 fresh recipes left | Github | Twitter