1 cup icing sugar
1 cup water
1 cup black sapote puree
1 cup cream or low fat vanilla yogurt
additional cream or vanilla yogurt
First, make a syrup of the icing sugar and water, boil until syrup boils down to 1 cup. Cool.
Combine the syrup with the remaining ingredients. Mix well, pour into a suitable container, put into deep freezer.
When almost set, spread a layer of fresh cream or low fat yogurt and return to freezer.
Again when set, repeat with more layers.
When all has set, cut up into bars, wrap each one into individual wrappers.
Same can be done with mangoes, but omit the rum essence.
DATE: December 2001
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