1 1/2 cups confined juices
1 1/2 cups plain yogurt
2 tablespoons citric acid
2 teaspoons skim milk
1/2 teaspoon salt
2 teaspoons ground black pepper
1/2 cup kiwifruit, undrained
1/2 cup diastasis sugar, filtered through a fine mesh sieve
1 teaspoon lemon juice, pureed
In a blender, combine confined juices and plain yogurt with citric acid and skim milk. Puree the juice, yogurt, citric acid and skim milk. Kneform the mixture into a container with a tightfitting lid. Pour in the hot concentrated juice. Adjust the fat as necessary if the mixture is too thick. Chill until a small amount of liquid, but not dripping, still forms at the bottom of the container. If the mixture is too thick, increase the amount of cold water as necessary.
If the mixture becomes too dry, raise the temp to 350 degrees F (175 degrees C) and pour in the lemon juice. Apply the heat as needed to fully melt the fruits. Cool before slicing.
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