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Strawberry coffee smoothie frozen yogurt whoopie pies
1 serving

Strawberry coffee smoothie frozen yogurt 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 / 4.3 oz of butter
  • egg
  • 150 g / 5.4 oz of cane sugar
  • 250 g / 8.8 oz of plain flour
  • teaspoon of baking powder
  • teaspoon of bicarbonate of soda
  • pinches of salt
  • 125 ml / 4.3 oz of butter milk (or 100 ml / 3.4 oz of milk and 50 g / 1.8 oz of plain yoghurt)
  • teaspoon of ground vanilla
  • 500 ml / 18 oz of frozen yogurt for the filling

You will need:

  • 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 yogurt 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

Recommended Grands Crus for this recipe

Vivalto Lungo
Vivalto Lungo Decaffeinato

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