Summary

Ingredients

• 6 large kiwi (s)
• 8 lemon balm leaves, if available
• 250 ml apple juice
• 4 tablespoon, leveled sugar
• 2 tablespoon, leveled cornstarch
• 1 packet sauce powder, vanilla flavor, for boiling or cold mixing
• 500 ml milk
• 4 tablespoon water

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Instructions

1. Peel the kiwi, cut into small pieces, remove the hard stalk if necessary. Cut 3-4 lemon balm leaves into strips.
2. Puree half of the kiwi with the apple juice. Add the sugar. Then stir the cornstarch in a beaker with 4-5 tablespoons of cold water until smooth and stir into the fruit puree. Boil. Fold the rest of the kiwi and the lemon balm under the groats. Pour the groats into glasses and decorate with the remaining lemon balm leaves.
3. For the vanilla sauce, mix the sauce powder with some cold milk. Boil the rest of the milk and stir in the mixed sauce powder. Bring to the boil while stirring, then allow to cool. Serve with the grits.
4. Note: stir instant sauce powder only into cold milk.
5. A light, refreshing dessert that tastes slightly chilled, especially in summer.