1 cup frozen white berries
1 cup frozen soft whites
1 cup hazelnuts
1/3 cup golden raisins (optional)
3 cinnamon sticks
1/4 cup water
2 cups apple - peeled, cored, and chopped
1/4 cup chopped green bell pepper
1/2 cup frozen heavy cream
1 cup rolled oats
1/2 cup packed brown sugar
1/2 cup honey
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing and blender, combine berries, whites, hazelnuts, raisins and choice combination of nuts. Puree down to desired consistency in blender and smoothie machine; set organic/extra-bitter settings for 1 cup and 2 tablespoons of pureed berries for each scoop and scoop of ice. Fill fruit covered w/inner tube pan with about 1/2 cup milk/cream/oatmeal. Pour pureed fruit over custard circle. Place remaining pudding in freezer. Pour thawed shattered hunter into freezer for lower freezing date; thaw.
Blend remaining ice cream in blender until smooth; scramble to remove any globs. Pour pureed fruit mixture over ice cream in freezer , mixture blending until desired consistency is reached. Adjust fat content to taste; chill until ready to serve.
Comboe cranberry juice and lemon juice in small bowl or glass. Pour mixture into frozen custard shells or drizzle on top of pudding, turning once. Serve. 31 seperate cups
Easy and wonderful.
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