Strawberry Coffee Smoothie Frozen Yoghurt Whoopie Pies

A cool, sweet fruit coffee smoothie and a frozen creamy biscuit crunch for a deliciously dazzling indulgence.

  • For the smoothie
  • capsule of Grand Cru Vivalto Lungo
  • strawberries
  • scoop of strawberry sorbet
  • teaspoon of sugar cane syrup
  • ice cubes
  • For the whoopie pie
  • 120 g of butter
  • egg
  • 150 g of cane sugar
  • 250 g of plain flour
  • teaspoon of baking powder
  • teaspoon of bicarbonate of soda
  • pinches of salt
  • 125 ml of butter milk (or 100 ml of milk and 50 g of plain yoghurt)
  • teaspoon of ground vanilla
  • 500 ml of frozen yoghurt for the filling

  • oven
  • mixer

  • For the Whoopie Pie:
  • Preheat the oven to 180° and over the over tray with greaseproof paper Beat the whole egg with the batter and the sugar until the mixture rises, then add the flour, baking powder, bicarbonate of soda, salt, vanilla and buttermilk Mix well then separate into small portions on the tray (approx
  • 1 tablespoon each) Cook for approximately 10 min Afterwards remove to cool
  • For the Cupcakes:
  • Add the frozen yoghurt filling and place in the freezer Take out the freezer 20 min before serving
  • For the Smoothies:
  • For each smoothie wash the strawberries, drain them and place them in a blender with the syrup, the sorbet, the ice cubes and the Vivalto Lungo Then blend with maximum power until you get a smooth texture

Vivalto Lungo
Vivalto Lungo Decaffeinato