Red pitaya and yogurt ice cream

Ingredients

• 1 large red pitaya (approximately 400g of flesh)
• 2 yogurt containers (plain or sweetened)
• 2 to 3 tablespoons of sugar (if the yogurt is plain)
• 1 tablespoon of lemon juice

Peel the pitaya, cut the flesh into pieces, and blend it with lemon juice, then with sugar if needed, until you have a smooth puree.

In a bowl, whisk the yogurt until smooth. You can keep the two mixtures separate, or mix them together: when combined, they create a uniform pink ice cream; when kept separate, they create a marbled effect.

In the mussels, alternate layers of dragon fruit puree and yogurt, repeating several times to create a marbled effect. Use a light spatula to create swirls if desired, then insert the sticks in the center.

Place the mussels in the freezer for at least 4-5 hours, until they are completely frozen. Briefly dip them in warm water to make them easier to handle.

Serve these ice creams very cold, to share with family or friends.