2 tablespoons unflavoured gelatin, dissolved in warm water
3 cups crushed Marie biscuits
Preparation
In a blender, add the SNOB pineapple chunks, 1 cup of the SNOB cape gooseberries in syrup (reserve the other cup for topping) and sugar to taste; blend and set aside.
In a food processor, crush the biscuits and add the butter; press into a pan and set aside. Mix the yogurt, cream cheese, condensed milk, gelatin and the pineapple-gooseberry mixture, pour over the biscuit base and refrigerate for a couple of hours. Once set, top with the reserved pineapple-gooseberry mixture and whole gooseberries, refrigerate again for 30 minutes and serve.
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The online store ships within Ecuador. International orders are handled by our Foreign Trade team.
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This tells us whether we can deliver to your door or arrange your order over WhatsApp.
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Our online store currently delivers in Quito and the valleys (Cumbayá, Tumbaco and Los Chillos). Build your order and we will arrange it with you over WhatsApp — we ship across Ecuador.
The online store only ships within Ecuador, so we will take you to Foreign Trade: export catalogue, formats, private label and FDA, KOSHER and Direct Trade certifications.
