Merengada: cambur,cacao, avena [ESP-ENG]

in Hive Food4 months ago



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¡Bienvenidos!

Tenemos una ola de calor en la ciudad donde habito, aunque sea invierno y algunas veces llueve cuando no es así, hace bastante calor y hoy no ha sido la excepción por este motivo me provoco tomar algo frío y al mismo tiempo nutritivo; este fue momento propicio para preparar esta merengada, sigue leyendo porque aquí te dejo los ingredientes:

  • 2 Cambures.
  • 3 Cucharadas de leche en polvo
  • 3 Cucharadas de azúcar.
  • 1 Cucharadas de cacao en polvo.
  • 2 Cucharadas de avena.
  • 1 Vaso grande de agua.

Iniciamos cortando los cambures en rodajas y añadimos en un vaso de una licuadora, agua, leche, avena, cacao, azúcar.
Ponemos a licuar todo. Luego servir y degustar de esta sabrosa y cremosa merengada. Como ​pueden observar es sencillo de elaborar y queda deliciosa; hazlo y sorprenderás a tus invitados. GRACIAS POR LEER.

Welcome!

We have a heat wave in the city where I live, although it is winter and sometimes it rains when it is not, it is quite hot and today has not been the exception for this reason it provoked me to take something cold and at the same time nutritious; this was the right time to prepare this meringue, read on because here I leave you the ingredients:

  • 2 Camburs.
  • 3 tablespoons of powdered milk
  • 3 tablespoons of sugar.
  • 1 tablespoon of cocoa powder.
  • 2 tablespoons of oatmeal.
  • 1 large glass of water.

We start by cutting the camburs in slices and add in a blender glass, water, milk, oatmeal, cocoa, sugar.
Blend everything. Then serve and enjoy this tasty and creamy meringue. As you can see, it is easy to make and delicious; do it and you will surprise your guests. THANKS FOR READING.

Imágenes tomadas desde mi teléfono Galaxy A25 5G Samsung.
Contenido original.
Portada elaborada en canva.

Images taken from my Galaxy A25 5G Samsung phone.
Original content.
Cover elaborated in canva.

Text splitters / Divisores de texto.
www.glitter-graphics.com.

ecce612a-a2fd-4473-9f43-fb248d499ac3.jpeg


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