Yogurt Crunch Pudding

Today I post one of very interesting and
easy fusion recipe “Yogurt Crunch Pudding”, which made with yogurt, fresh
fruits and cornflakes. Cornflakes and fruits both gives crunchy bite and yogurt
gives creamy texture. Even I was added vanilla, cardamom, and honey for flavoring
and for base, use biscuit crumbs.  You can
choose any three four combo of fruits which available in season. I prefer
citric and juicy fruits for any dessert which are good for health plus increase
the taste of dessert to.
You can prepare biscuits crumbs at home
with two simple steps. First, put the biscuits in jar and second, grind them. Now
only one more letter is left to reveal under ABC series.
Here is the list of all eight recipes
under ABC series…
Yogurt Crunch Pudding

Time: 20 Minutes
Time: 30 Minutes

2 1/2 Cup Curd, hung
1/2 Cup Mango, chopped
1/2 Cup Kiwi, chopped
1/4 Cup Apple, chopped
1/4 Cup Pomegranate kernels
1/4 Cup Cornflakes, crushed
2 Tbsp. Honey
1/2 Tsp. Vanilla Essence
1/4 Tsp. Cardamom Powder
1 Cup Biscuits crumbs
2 Tsp. Sugar Powered
2 Tbsp. Butter, melted
Pistachios, halves
Pomegranate Kernels
Combine biscuits crumbs, melted butter
and sugar in bowl and rub with fingertips.
Place the thick layer in serving bowl or
dish and keep in freeze for 10-15 minutes to set.
Combine pudding ingredients in large bowl
and pour over the base.
Garnish with chopped pistachios and
pomegranate kernels.
Place in freeze to set and serve chilled.
You can use any three or four combo of fruits.
Add sugar and honey according to taste.
You can use chop dry fruits too instead of cornflakes. 

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