INGREDIENTS
- 1 small Swisshouse dry
- 10gm speculoos spread to Pit & Pat
- 5gm Hermesetas
HOW TO MAKE
- Mix the petitsuisse dry house (well drained = 45g) with Hermesetas and spread the biscuit until a homogeneous cream.
- Spread the cream in a small silicone mold individual and freeze 1 hour.
- Remove the pan for 10 minutes before consumption .... and unmold the ice ......
- This ice tasteful gingerbread only 120 calories because it is based petitsuisse 0% Hermesetas ..... and spread the biscuit (10g only because the spread is very strong taste ..... and good because it keeps nutritionally correct!).
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