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Crisp HÄAGEN DAZS Dulce de Leche Frozen Yogurt Cups https://www.metro.ca/userfiles/image/recipes/Tulipes-croustillantes-yogourt-glace-Dulce-Leche-HaAGEN-DAZS-1701.jpg PT15M PT15M PT30M
Heat a non-stick frying pan.Split crêpes in two and heat them in the frying pan for a few seconds.Drape hot crêpes immediately over the bottom of an overturned glass and mould into a tulip-shaped cup.Cool (cups will keep their shape and stay crisp for several days).Place cups on dessert plates.In the same frying pan, heat butter and maple syrup and boil for 1 to 2 minutes.Add cornstarch-coated fruit, bring to a boil (if fruits are frozen, cook until thawed).Remove from heat and cool.Put a scoop of Häagen Dazs Dulce de Leche frozen yogurt in the centre of each cup.Pour cooked fruits over frozen yogurt.Top with fried strips.Sprinkle with icing sugar and garnish with sprigs of mint.
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2 crêpes bretonnes, split in two 1/4 cup (60 mL) Maple syrup 1/4 cup (60 mL) butter 2 cups (500 mL) chopped seasonal or frozen fruits 1 Tbsp. (15 mL) cornstarch, mixed with a little water 8 scoops of häagen dazs dulce de leche frozen yogurt 1 cup (250 mL) hot oil (350°f / 175°c) in which to deep-fry strips icing sugar to taste sprigs of mint to taste
Crisp HÄAGEN DAZS Dulce de Leche Frozen Yogurt Cups

Crisp HÄAGEN DAZS Dulce de Leche Frozen Yogurt Cups

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  • Nut and peanut-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    crêpes bretonnes, split in two
  • 1/4 cup
    (60 mL)
    Maple syrup
  • 1/4 cup
    (60 mL)
    butter
  • 2 cups
    (500 mL)
    chopped seasonal or frozen fruits
  • 1 Tbsp.
    (15 mL)
    cornstarch, mixed with a little water
  • 8
    scoops of häagen dazs dulce de leche frozen yogurt
  • 1 cup
    (250 mL)
    hot oil (350°f / 175°c) in which to deep-fry strips

  • icing sugar to taste

  • sprigs of mint to taste
Imprimer ma sélection

Preparation

Heat a non-stick frying pan.

Split crêpes in two and heat them in the frying pan for a few seconds.

Drape hot crêpes immediately over the bottom of an overturned glass and mould into a tulip-shaped cup.

Cool (cups will keep their shape and stay crisp for several days).

Place cups on dessert plates.

In the same frying pan, heat butter and maple syrup and boil for 1 to 2 minutes.

Add cornstarch-coated fruit, bring to a boil (if fruits are frozen, cook until thawed).

Remove from heat and cool.

Put a scoop of Häagen Dazs Dulce de Leche frozen yogurt in the centre of each cup.

Pour cooked fruits over frozen yogurt.

Top with fried strips.

Sprinkle with icing sugar and garnish with sprigs of mint.

Source : Metro

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Nut and peanut-free recipes

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