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Kellogg Red Berry Special K* Crisp https://www.metro.ca/userfiles/image/recipes/croustillant-cereales-special-k-baies-rouges-kellogg-1668.jpg PT15M PT15M PT3H30M
Finely grate the orange peel to extract the juice. Sprinkle the gelatine on the orange juice, mix and let stand for 2 to 3 minutes. Melt in the microwave or in a double boiler. Mix well until the gelatine is melted, and add the maple syrup. Beat the eggs with the confectioner's sugar in a mixer. Drizzle in 3/4 of the gelatine mixture. When the mixture is creamy, gently incorporate 3/4 of the whipped cream and the yogurt. Add 1/4 of the gelatine mixture to the strawberries. Set aside. Pour 2 cups (500 mL) of the Red Berry Special K* in an 8 cup glass bowl. Cover with half the yogurt mixture and half the strawberry mixture. Cover with the 2 remaining cups (500 mL) of Red Berry Special K. Cover with the mango, keeping 5 pieces for the garnish. Cover with the remaining yogurt mixture and the remaining strawberry mixture. Refrigerate for 3 to 4 hours before serving. Garnish with mango sections, whipped cream, strawberries and mint leaves.
6
1 peel and juice of one navel orange 1 bag (125 ml) unflavoured gelatin 1/2 cup (125 mL) Maple syrup 2 eggs 2 cups (500 mL) confectioner's sugar 1/2 cup (125 mL) heavy cream (35 %), whipped 1 cup (250 mL) plain yogurt 4 cups (1 L) red berry Special K cereal 1 1/2 cups (375 mL) frozen strawberries, puréed in the food processor 1 mango, cut into sections
Kellogg Red Berry Special K* Crisp

Kellogg Red Berry Special K* Crisp

Rate this recipe
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6
servings
0:15
Preparation
0:15
COOKING
3:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    peel and juice of one navel orange
  • 1 bag
    (125 ml)
    unflavoured gelatin
  • 1/2 cup
    (125 mL)
    Maple syrup
  • 2
    eggs
  • 2 cups
    (500 mL)
    confectioner's sugar
  • 1/2 cup
    (125 mL)
    heavy cream (35 %), whipped
  • 1 cup
    (250 mL)
    plain yogurt
  • 4 cups
    (1 L)
    red berry Special K cereal
  • 1 1/2 cups
    (375 mL)
    frozen strawberries, puréed in the food processor
  • 1
    mango, cut into sections
  • Garnish

  • 6 to 8
    strawberries
  • 5
    mango sections

  • remaining whipped cream

  • mint leaves
Imprimer ma sélection

Preparation

Finely grate the orange peel to extract the juice.

Sprinkle the gelatine on the orange juice, mix and let stand for 2 to 3 minutes.

Melt in the microwave or in a double boiler.

Mix well until the gelatine is melted, and add the maple syrup.

Beat the eggs with the confectioner's sugar in a mixer.

Drizzle in 3/4 of the gelatine mixture.

When the mixture is creamy, gently incorporate 3/4 of the whipped cream and the yogurt.

Add 1/4 of the gelatine mixture to the strawberries. Set aside.

Pour 2 cups (500 mL) of the Red Berry Special K* in an 8 cup glass bowl.

Cover with half the yogurt mixture and half the strawberry mixture.

Cover with the 2 remaining cups (500 mL) of Red Berry Special K.

Cover with the mango, keeping 5 pieces for the garnish.

Cover with the remaining yogurt mixture and the remaining strawberry mixture.

Refrigerate for 3 to 4 hours before serving.

Garnish with mango sections, whipped cream, strawberries and mint leaves.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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