Tuesday, August 12, 2014

juice of 1 lemon 1 can condensed milk 1 cup of yogurt (200 ml) 4 egg whites 2 tablespoons (soup) of


juice of 1 lemon 1 can condensed milk 1 cup of yogurt (200 ml) 4 egg whites 2 tablespoons (soup) of sugar Preparation: Grind the lemon juice, condensed milk and yogurt until you get a mixture thai restaurant homogeneous. Pour this mixture into a container and place in the freezer for 2 hours. Separately, whisk the egg whites and add sugar, stirring constantly, until a sigh. Remove the cream from the freezer, leave it at room temperature for 10 minutes thai restaurant and then, still in the mixer, beat the egg whites until purchase with smooth appearance. Return again to the freezer the ice cream gel for about 1 hour.
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