Granola Pink Pitaya Greek Yogurt Serradura Pudding Recipe 加拿大燕麥木糠布丁 低脂 療癒到無法自拔

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Ingedienst   (Serve 4 ＠300ml )

• 360 g Rogers Low Fat Raspberry Almond Five Grain Granola 
• 400 g Greek Yogurt 
• 240 g Pink Pitaya  (1 pcs)

Instructions

1. 　 Cut pink pitaya to half. Cut the grid but don’t cut through the skin. Put into a zip bag, flatten and seal. Freeze. 

2.　Blend to smoothie

3.  Measure the weight of greek yogurt. Add pitaya smoothie in different proportions. Start the stirring from the lightest colour. Mix to gradient pink. Put it into the refrigerator. 

• White Layer ~ 100 g Greek Yogurt
• Light Pink ~  15 g Pink Pitaya Smoothie + 240 g Greek Yogurt
• Pink ~    80 g Pink Pitaya Smoothie + 150 gGreek Yogurt
• Dark Pink ~  145 gPink Pitaya Smoothie + 40 gGreek Yogurt　

4.　Powder the granola in a blender.  Measure the weight of granola powder of each layer：

     (From bottom to top)

• 30 g First layer 
• 20 g for the second, third and fourth layers
• 10 g Top layer

5.　In a glass, add spoonful of granola powder. I use a honey dipper and teaspoon, making sure all the sides and corners are covered

6.　Then spoon in the greek yogurt. Push greek yogurt to the glass sides. Keep other areas of the glass sides clean. 

7.　Then again granola powder (20g).  Then the lightest colour pitaya greek yogurt.  Granola powder  (20g). Pitaya greek yogurt. Granola powder  (20g). The darkest pitaya greek yogurt.  Till it reaches the top. Evenly flatten with a tea spoon. Wipe the edge of the glass with a kitchen paper. 

8.　Refrigerate till set for at least 1 hours or more and dig in.