Puffed Cereal Bars
Kiwi Yogurt Cake
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Food stylist, gastronomic consultant and service manager, is a lover of food and everything that comes with it.
Ingredients
For the batter:
For the filling:
For garnish:
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Instructions
- In a very clean bowl, mix the condensed milk with the plain yogurt. Stir slowly until well mixed.
- Put a bottom layer of chocolate cookie in a glass baking dish suitable for the Instant Pot®.
- Add the yogurt mixture, leaving ⅓” (1 cm) of space before the edge.
- Cover with aluminum foil, taking care that it is tightly covered to prevent drops of water from entering when baking.
- In the Instant Pot® bowl, add 1 cup of water, insert the rack and place the baking dish on top.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Cake and set time to 10 Minutes.
- When done cooking, press Cancel and turn the steam release handle to Venting. Once all the steam has been released, open the lid. Carefully remove the baking dish.
- Let cool and refrigerate for at least 5 hours. Refrigerating overnight is even better.
- When serving, cover with fresh kiwi, or whatever fruit you like.
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