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Pineapple Iced Cream Suitable for celiacs

Ingredients
Canned pineapple
½ unit
Egg
1 unit
Sugar
3 tbsps.
Milk ½
cup
Cornstarch
1tbsp.
Preparation
Process all the ingredients. Place the ingredients
in the MiniSoufflé until ¾ filled . Cook at full power
for 2 minutes. Once cooked, cool down for about
5 minutes place it in the fridge. For a more tasty
result, serve the cream very cold.
 

Novedades

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