Cooking Steps

1. 

   Step1:Cooked sweet potato. Peeled. Add 5080g milk and mash it. It's better if there's a masher. The milk depends on the amount of sweet potato. It can't be too thin or too dry. Slice strawberries. Thin and thick according to personal preference. Because I didn't buy strawberries and blueberries, I used peaches instead. The fruit must be low in sugar and low in wate

2. 

   Step2:Boil the grape juice. I made it with blueberry juice here. Turn down the heat after the pot is opened. Prevent the pot from sticking and the paste from constantly stirring

3. 

   Step3:Cook it until it is scooped up. When it is poured out, it can pull out the silk. The final 100g is well condensed to about 20g

4. 

   Step4:Start packing and shaping. One layer of sweet potato mud and one layer of fruit. Spread the fruit evenly. Generally, two layer

5. 

   Step5:Make two layers, pour in yogurt and smoot

6. 

   Step6:Drizzle with concentrated juice. Scrape out the marble texture with the tip of a knif

7. 

   Step7:Garnish with fruit chips. Cut into pieces and serve with one or two pieces of vanilla. Sweet potato mud instead of cake germ. It's also very full. Yogurt is best to replace cream with low sugar or sugar free. Concentrated juice instead of caramel. How much or just a little sugar to taste. All juice instead of sugar. As a whole, we control the calories of each small piece within 200. The heat of flour is about 350 kcal / 100g. The heat of rice is about 345 kcal / 100