Fruit 210g light cream 90g yogurt Reo Blue Rose 200ml

Sprite 200ml 2 slices of Girardin Slices Sugar

Methods for making Ocean Yogurt and Fruit Cups

1.Fruit cut into pieces and set aside

2.Girardin slices softened in ice water, sprite heated in a separate place, put in the softened girardin slices and stirred until dissolved, wait a little longer to cool and add stirring. Stir until dissolved, to be slightly cooled add Reo mix well, put in the refrigerator to be used

3. light cream with yogurt and sugar beaten to 8.9 points

4. a layer of sour cream a layer of fruit, loaded to 8 full, the surface of the surface of the Reo wine jelly on it