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1. Whisk the Carnation Milk until doubled in volume, then whisk in the sugar. Puree the fruit, then sieve to remove the seeds. Stir in the Greek yogurt and fruit puree, reserving 1 tbsp of the puree for decoration. 2. Spoon the fruit fluff into glasses and create a rippled effect on top with the reserved puree. Chill and decorate with berries and sprigs of mint. NOTES : Serves 4 Preparation: 10 minutes, plus chilling Recipe by: Tesco Recipe Collection, Issue Six 1997, Carnation Promo Posted to MC-Recipe Digest V1 #655 by Kerry Erwin
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 1mg||0 %|
|Sodium 38.5mg||1 %|
|Potassium 127.6mg||3 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.1g|
|Protein 2.9g||4 %|
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Calories per serving: 52
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