Lots of Recipes for Strawberry Milkshake Dessert

9月 27 2024

Buy the Fruche Ingredient: House Food Fruits Milkshake for mix milk dessert 200g(7oz)

Let's enjoy Fruche Ice Cream

Cooking time: 10 minutes

Energy: 101 kcal

Salt equivalent: 0.4g

Serves: 3~4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz

Put Fruche in a bowl, add chilled milk, and quickly mix with a spoon until it thickens.
Pour (1) into an ice tray or your preferred mold and freeze in the freezer.

Tips:

You can also freeze any leftover Fruche.
For added sweetness, you can mix in sugar or honey as you like.
The time for freezing the Fruche ice cream is not included in the cooking time.
When making Fruche, be sure to use milk labeled as "Milk" or "Adjusted Milk." It will not set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.

A simple recipe for smooth ice cream

Cooking time: 10 minutes

Energy: 353 kcal

Salt equivalent: 0.4g

Serves: 3~4

House Food Strawberry Milkshake	1 Box
Fresh Cream	200ml - 6.76oz
Sugar	2 Tablespoons

In a bowl, mix Fruche and sugar. Add chilled heavy cream and quickly stir with a spoon until it thickens.
Pour (1) into your preferred mold or a storage container and freeze in the freezer.

Tips:

Stir occasionally while freezing to prevent it from becoming too hard, allowing it to set softly. Stir the ice cream 3-4 times as it starts to freeze, incorporating plenty of air for a smoother finish.
Adjust the amount of sugar to taste. You can also make it without sugar, or substitute honey for sugar for a delicious alternative.
It is recommended to use heavy cream with 35-45% milk fat.
Use the Fruche pouch at room temperature, not chilled.
The time for freezing the Fruche ice cream is not included in the cooking time.

Easy to make! Chewy-textured canelé

Cooking time: 95 minutes

Energy: 153 kcal

Salt equivalent: 0.2g

Serves: 6~8

House Food Strawberry Milkshake	1 Box
Rice Flour	70g - 2.47oz
Milk	50ml - 1.69fl oz
Butter without salt	20g - 0.71oz
Sugar	40g - 1.41oz
Rum(optional)	1 Tablespoon
Egg	1
Butter without salt	Appropriate amount

Crack the eggs into a bowl and beat them. In a saucepan, add the milk and 20g of butter, and heat over low to medium heat.
Add sugar to the saucepan from step (1) and stir to dissolve the sugar, making sure it doesn't burn. Add the rum, reduce to low heat, and continue mixing.
Sift the rice flour and add it to the mixture in step (2), stirring with a whisk or similar tool.
Just before boiling, turn off the heat and gradually add the mixture to the beaten eggs from step (1), stirring continuously. Then, add Fruche and mix well.
Coat the inside of the mold evenly with room-temperature butter (appropriate amount), and preheat the oven to 250°C.
Pour the batter from step (4) into the mold up to about 80% full, place the molds on a baking sheet, and bake in the oven at 250°C for about 15 minutes. Lower the temperature to 180°C and bake for another 65 minutes.
Once the surface is well-browned and a skewer inserted comes out clean, remove from the oven, let it cool, and take the canelés out of the mold to cool completely.

Tips:

The number of servings depends on the size of the canelé mold.
The baking time in step (6) is based on using a silicone canelé mold. If using a metal canelé mold, adjust the baking time accordingly, starting with a shorter time.
Since rice flour is used, there's no need to let the batter rest. Adding Fruche creates a chewy texture.
The heating time in the oven may vary depending on the model, so adjust it according to your oven.

Ice Cream and Jelly Fruit Punch

Cooking time: 20 minutes

Energy: 411 kcal

Salt equivalent: 0.4g

Serves: 4

Ice Cream	---
House Food Strawberry Milkshake	1 Box
Fresh Cream	200ml - 6.76oz
Sugar	2 Tablespoons
Calpis Jelly	---
Calpis for dilution	200ml - 6.76fl oz
Jelly Powder	2
Hot Water	400ml - 13.53fl oz
----	----
Canned Mixed Fruits	1 Can
Mini Pie(Heart Shaped)	4 Pieces
Chocolate Decorating Pencil	appropriate amount
Carbonated Water	200ml - 6.75fl oz

In a bowl, mix Fruche and sugar. Add chilled heavy cream and quickly stir with a spoon until it thickens.
Pour (1) into a small tray or container and freeze in the freezer.
In a heatproof container, add boiling water (at least 60°C) and dissolve the cooking jelly, stirring well. Add Calpis® and mix. Pour the mixture into a square tray (or an agar mold if available) and chill in the refrigerator until set.
Cut the set jelly (3) into cubes, divide into serving dishes, and top with cubed mixed fruits of the same size.
Scoop the frozen Fruche ice cream (2) with a scoop and place it on top of (4).
Insert halved mini pies into the Fruche ice cream to resemble bunny ears, and use a chocolate pen to draw a bunny face. Optionally, pour in some carbonated water or syrup from the canned fruit and enjoy.

Tips:

Adjust the amount of sugar to your preferred sweetness. If you prefer a less sweet option, you can omit the sugar. You can also substitute honey for sugar for a delicious variation.
The jelly recipe makes enough for two 18cm x 18cm agar molds.
"Calpis" is a registered trademark of Asahi Soft Drinks Co., Ltd.
The time for freezing the Fruche and setting the Calpis® jelly is not included in the preparation time.
Use the Fruche pouch at room temperature, not chilled.
Nutritional values do not include toppings.

Pour Cream over Calpis-flavored Shaved Ice

Cooking time: 15 minutes

Energy: 729 kcal

Salt equivalent: 0.6g

Serves: 2

House Food Strawberry Milkshake	1 Box
Fresh Cream	200ml - 6.76oz
Calpis® Shaved Ice	---
Calpis for dilution	160ml - 5.41fl oz
Water	400ml - 13.53fl oz
----	----
Mint Leaves	appropriate amount

Mix Calpis and water, pour into an ice tray (or a shaved ice tray if available), and freeze until solid.
In a bowl, whip the chilled heavy cream until it forms soft peaks.
Gradually add Fruche to (2) and mix well.
Shave the frozen Calpis® ice from (1) using a shaved ice machine and pile it high in a serving dish. Top with your desired amount of Fruche cream from (3) and garnish with mint leaves.

Tips:

The quantity for Fruche cream is listed in an easy-to-make amount. It can also be enjoyed on its own.
Use the Fruche pouch at room temperature, not chilled.
The preparation time does not include the time for freezing.
"Calpis" is a registered trademark of Asahi Soft Drinks Co., Ltd.

Let's enjoy cinnamon-shaped pancakes together!

Cooking time: 30 minutes

Energy: 346 kcal

Salt equivalent: 0.6g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Pancake	4 Pieces
Chocolate decorating pencil (blue and pink)	appropriate amount
Whipped cream	appropriate amount
Strawberries	appropriate amount

Place Fruche in a bowl, add chilled milk, and quickly mix with a spoon until it thickens.
Cut the pancakes into the shape of Cinnamoroll’s face using a knife. Use cookie cutters to cut the remaining pancakes into heart or star shapes.
On a piece of parchment paper, pipe Cinnamoroll's eyes, mouth, and cheeks using the chocolate decorating pencils, then refrigerate to set.
Spread the Fruche (1) on a plate, place the Cinnamoroll-shaped pancake (2) coated with whipped cream on top, and attach the chocolate eyes, mouth, and cheeks (3).
Decorate around with the pancake shapes from (2) and heart-shaped strawberries.

Tips:

It's easier to shape the pancake by making a Cinnamoroll template and cutting it with a knife.
For Cinnamoroll's eyes and mouth, use a blue chocolate pencil, and for the cheeks, use a pink one. You can also outline the cookie-cutter pancakes with the leftover chocolate pencil.
While whipped cream is easy to use, lightly whip heavy cream to soft peaks (about 60-70%) for a smoother finish on the face.
When making Fruche, be sure to use milk labeled as "Milk" or "Adjusted Milk." It won't set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.

Christmas Strawberry & banana Santas and reindeer on top

Cooking time: 30 minutes

Energy: 109 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Strawberry	8
Banana	1~2
Whipped cream	appropriate amount
Chocolate decorating pencil	appropriate amount
Red-coated ramune candies	4 Pieces
Chocolate sticks with almonds	8 pieces
Mint leaves	appropriate amount

Place Fruche in a bowl, add chilled milk, and quickly stir with a spoon until it thickens.
Cut the strawberries in half horizontally, and sandwich a banana slice (about 2 cm thick) between the halves to create Santa's face. Use a chocolate pen to draw Santa's face.
For the reindeer, similarly place a banana slice on top of a horizontally halved strawberry. Cut the chocolate sticks to an appropriate length and insert them as antlers. Draw the eyes with a chocolate pen, and attach a red-coated ramune candy for the nose using the chocolate pen as glue. Chill in the refrigerator until set.
In a glass, pour the Fruche (1), then pipe an appropriate amount of whipped cream on top to create a base for Santa and the reindeer.
Decorate (4) with the Santa from (2), the reindeer from (3), and some mint leaves.

Tips:

When making Fruche, be sure to use milk labeled as "Milk" or "Adjusted Milk." It will not set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.
The nutritional value does not include toppings other than the fruits.

Chocolate Pudding

Cooking time: 30 minutes

Energy: 207 kcal

Salt equivalent: 0.4g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Cooking Jelly Powder	1 Pack 5g - 0.176oz
Chocolate(Milk Chocolate)	50g - 1.76oz
Milk	200ml - 6.76fl oz
Sugar	2 Tablespoons
Strawberry	4
Mint leaves	appropriate amount

Sprinkle the cooking jelly into the water and let it soak, then heat it in the microwave at 600W for about 30 seconds.
In a microwave-safe bowl, break the chocolate into pieces, add 100ml of milk, cover loosely with plastic wrap, and heat in the microwave at 600W for about 1 minute 30 seconds until the chocolate softens.
Take out (2), stir well with a spatula to melt the chocolate, and gradually add the dissolved cooking jelly from (1), mixing until smooth.
Add the sugar and the remaining 100ml of milk, and mix thoroughly.
Tilt cups diagonally by propping them against the edge of a tray (placing a damp cloth underneath to stabilize the cups), pour (4) into the cups so it sets at an angle, and chill in the refrigerator until firm.
In a bowl, add Fruche and 200ml of chilled milk, and quickly stir with a spoon until it thickens.
Spoon (6) Fruche over the set chocolate pudding (5).
Top (7) with thinly sliced strawberries (cut into four vertical slices) and garnish with mint leaves.

Tips:

The chilling time is not included in the preparation time.
When making Fruche, use milk labeled as "Milk" or "Adjusted Milk." It will not set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.
Microwave heating time may vary depending on the model and wattage, so adjust accordingly.

Rare Cheese Fruche served Mont Blanc style

Cooking time: 20 minutes

Energy: 498 kcal

Salt equivalent: 0.6g

Serves: 3

House Food Strawberry Milkshake	1 Box
Cream cheese	150g - 5.29oz
Castella	2~3 Slices
Mixed Berries	appropriate amount
Mint leaves	appropriate amount

Set aside 5 tablespoons of the syrup portion from the Fruche, without the fruit chunks. Bring the cream cheese to room temperature or heat it in the microwave at 600W for 30 seconds.
In a bowl, add the softened cream cheese from (1) and whisk until smooth. Gradually add the remaining Fruche with fruit chunks, plain yogurt, and blueberry jam, mixing well.
In a separate bowl, add the whipped cream and the reserved syrup portion of Fruche from (1), and mix with a whisk until combined.
Cut a piece of parchment paper into a square, roll it into a cone shape, and secure it with tape to create a piping bag. Fill the piping bag with the cream from (3), fold the top, and chill in the refrigerator.
Cut the castella to fit the bottom of the serving cups, then divide (2) into the cups, shaping it into a gentle mound. Cut 2-3mm off the tip of the piping bag and pipe the whipped cream in a spiral pattern on top.
Decorate with thawed mixed berries and garnish with mint leaves.

Tips:

The blueberry jam is added for color; you can omit it if preferred.
When making Fruche, be sure to use milk labeled as "Milk" or "Adjusted Milk." It will not set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.

Let's make Fruche by adding your favorite fruits and soda!

Cooking time: 10 minutes

Energy: 108 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38oz
Carbonated drink (sweetened, cider)	100ml - 3.38oz
Fruit cocktail (canned)	1 Can
Strawberries	4

Place Fruche in a bowl, add chilled milk, and quickly stir with a spoon until it thickens.
Divide (1) into glasses, garnish with strawberries and the drained fruit cocktail, and slowly pour the cider down the sides of the fruits and the glass.

Tips:

When making Fruche, be sure to use milk labeled as "Milk" or "Adjusted Milk." It will not set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.

Let's place rabbit-shaped shiratama (rice flour dumplings) on Fruche and enjoy moon viewing!

Cooking time: 20 minutes

Energy: 194 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76 fl oz
Shiratama flour	100g - 3.53oz
Sugar	3 Tablespoons
Water	95ml - 3.21fl oz
Strawberry	2
Candies Chestnuts	2

Cut the strawberries and chestnuts in half lengthwise. In a bowl, place the Fruche, add chilled milk, and quickly stir with a spoon until it thickens.
In a separate bowl, mix the shiratama flour and sugar, then gradually add water while kneading by hand until the dough reaches the softness of an earlobe (adjust the amount of water as needed).
From (2), form four balls about 2cm (approximately 0.8 inches) in diameter, and shape eight elongated pieces to form the rabbit's ears. Combine the round and elongated pieces to create four rabbit shapes, place them on small squares of parchment paper, and add black sesame seeds for eyes. Shape the remaining shiratama dough into balls of desired size.
Bring water (not included in the ingredients) to a boil, and carefully place the rabbits from (3), still attached to the parchment paper, into the boiling water. When they float to the surface, cook for an additional minute, then remove and cool in cold water. Drain well.
Serve the Fruche from (1) in a bowl, remove the parchment paper from the rabbit-shaped shiratama, and decorate with the rabbits, strawberries, and chestnuts on top.

Tips:

The amount of shiratama dough is listed in an easy-to-make quantity. You can add the extra shiratama balls into the Fruche or use them as additional toppings.
Use the Fruche pouch at room temperature, not chilled.
When making Fruche, be sure to use milk labeled as "Milk" or "Adjusted Milk." It won't set with "Dairy Drinks," "Processed Milk," or soy milk.
Nutritional values do not include toppings.

Let's use pineapple and chocolate to create a sunflower-themed Fruche!

Cooking time: 15 minutes

Energy: 76 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76 fl oz
Pineapple (canned, sliced)	3~4 Slices
Chocolate decorating pencil	appropriate amount
Mint Leaves	appropriate amount

Place Fruche in a bowl, add chilled milk, and quickly stir with a spoon until it thickens.
Cut the canned pineapple into approximately 12 pieces per slice to resemble the yellow petals of a sunflower. On a piece of parchment paper, use the chocolate decorating pencil to draw a crisscross pattern, creating four sunflower centers about 3cm (approximately 1.2 inches) in diameter. Chill in the refrigerator until set.
Divide the Fruche into serving dishes, place the chocolate sunflower centers from (2) in the middle, and arrange the pineapple pieces around them to form the outer petals. Garnish the edge of the dish with mint leaves to resemble sunflower leaves.

Tips:

When making Fruche, be sure to use milk labeled as "Milk" or "Adjusted Milk." It won't set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.
Nutritional values do not include toppings.

A candy fire truck

Cooking time: 20 minutes

Energy: 608 kcal

Salt equivalent: 2.3g

Serves: 1

House Food Strawberry Milkshake	2 Box
Milk	400ml - 13.5 fl oz
Powdered Agar	1 Tablespoon(2g)
Strawberry	appropriate amount(about 8)
Strawberry-flavored chocolate sticks	3 Pieces
Chocolate decorating pencil	appropriate amount
Biscuit	2 Pieces
White chocolate	2 Squares
Whipped Cream	appropriate amount
Cream-filled Sandwich Cookies	4 Pieces

To Make Fruche Milk Agar: In a small pot, combine the milk and powdered agar, and heat over medium heat until the agar dissolves. Once it comes to a boil, reduce the heat to low and stir for about 1 more minute. Remove from heat, add the Fruche, and mix well.
Use a clean 500ml milk carton as a mold and pour in the mixture from (1). Refrigerate until set.
To make the ladder, attach four equal pieces of one chocolate stick to two whole sticks with a chocolate decorating pen and let it set. Write numbers on the biscuits with the chocolate pen to create license plates and let them set.
Slice one strawberry into rounds for the front and rear lights. For the siren light on top of the fire truck, trim the tip of another strawberry and cut it in half lengthwise.
Once (2) is set, remove it from the mold. Cut a small slanted section from the front to create a windshield, and place white chocolate pieces as windows. Cut the back into a square to shape it like a truck bed, and place strawberries on the bed.
Pipe whipped cream onto the siren area and place the strawberry halves on either side. Place the remaining strawberries and the ladder from (3) on the truck bed. Attach the license plates to the front and back of the truck, and use the sandwich cookies as wheels on the sides.

Tips:

The chilling time is not included in the preparation time.
When making Fruche, be sure to use milk labeled as "Milk" or "Adjusted Milk." It will not set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.
Nutritional values do not include toppings.

Let’s make Fruche Ghosts with crepes and enjoy Halloween

Cooking time: 15 minutes

Energy: 324 kcal

Salt equivalent: 0.4g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76 fl oz
Whipped Cream	appropriate amount
Banana	1
Chocolate decorating pencil	appropriate amount
White Crepe Batter	----
All-purpose flour	1 Tablespoon
Potato starch	1 Tablespoon
Sugar	2
Egg White	1
Milk	100ml - 3.38 fl oz
Vegetable Oil	appropriate amount

Slice the banana into rounds, about 4–5 cm (approximately 1.5–2 inches) thick.
In a bowl, mix the all-purpose flour, potato starch, and sugar with a whisk. Add the egg white and milk, and mix well.
Heat a frying pan on low heat and lightly grease it with vegetable oil. Pour the batter from step (2) and spread it into a 15 cm (approximately 6 inches) circle. Cook without browning, and once the surface starts to dry, flip and cook both sides. Make 4 crepes this way.
In another bowl, add the Fruche and chilled milk, then stir quickly with a spoon until it thickens.
Fill cups with the Fruche mixture (4), pipe whipped cream in a circular base on top, and place the banana slices (1) on the cream. Gently drape the white crepes (3) over the bananas to resemble ghost shapes. Finally, use the chocolate decorating pencil to draw ghost faces on the crepes.

Tips:

Use the leftover egg yolk for other dishes.
You can also top with thinly sliced strawberries or bananas if desired.
When making Fruche, use milk labeled as "Milk" or "Adjusted Milk." It won't set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.
The nutritional value does not include the chocolate decorating pencil.

Marihime and Harumi Gotoche (Fruche made with fruits)

Cooking time: 15 minutes

Energy: 197 kcal

Salt equivalent: 0.7g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76 fl oz
Strawberry	8
Mandarins	2
Cornflakes	appropriate amount
Whipped Cream	appropriate amount
Mint Leaves	as needed

Prepare the Topping Fruits: Slice 4 strawberries in half lengthwise, and slice the remaining 4 into rounds. Peel the mandarins, remove the white strings, and cut one mandarin in half lengthwise, then again in half horizontally. Cut the other mandarin into quarters lengthwise, then chop into fan-shaped pieces.
Make the Fruche: Place Fruche in a bowl, add chilled milk, and stir quickly with a spoon until it thickens.
Fill about 1/3 of a cup with cornflakes. Attach the round slices of strawberries and fan-shaped mandarin pieces from step (1) to the sides of the cup so their cut surfaces are visible. Pour the Fruche mixture from step (2) into the cup up to the rim.
Pipe whipped cream on top, then add the halved strawberries and halved mandarin slices as toppings. Garnish with mint leaves as desired.

Tips:

Be sure to use milk labeled as "Milk" or "Adjusted Milk." It will not set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.

Let's cut the strawberries into petal shapes and use them as toppings!

Cooking time: 10 minutes

Energy: 84 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76 fl oz
Strawberry	5～6

Place the Fruche in a bowl, add chilled milk, and quickly stir with a spoon until it thickens.
Cut the hulls off the strawberries in a V-shape and slice them thinly.
Divide the Fruche into glasses, and arrange the strawberry slices in a petal shape with the V-cut side facing outward.

Tips:

When making Fruche, be sure to use milk labeled as "Milk" or "Adjusted Milk." It will not set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.

Fruche Fresh Caramel by chef and video creator Haruan

Cooking time: 40 minutes

Energy: 76 kcal

Salt equivalent: 0.1g

Serves: 24

House Food Strawberry Milkshake	1 Box
Butter	50g - 1.76oz
Sugar	100g - 3.53oz
Milk	100ml - 3.38fl oz
Fresh Cream	200ml - 6.76fl oz

Place butter, sugar, and milk in a non-stick pot (such as Teflon) and heat over medium heat, stirring constantly until it thickens like condensed milk (approximately 15 minutes).
Add heavy cream and continue stirring while simmering for an additional 15 minutes.
Once it turns light brown, drop a small amount into water to check if it solidifies. If it does, remove from heat.
Add Fruche and mix well, then spread the mixture into a pan lined with parchment paper, making it about 1cm thick. Freeze for at least 3 hours until set.
Cut into bite-sized pieces and enjoy.

Tips:

A pan approximately 21x17cm is used, yielding 24 pieces (3x8 cuts).
Use the Fruche pouch at room temperature, not chilled.
The time for chilling is not included in the preparation time.

Fruche Lassi by chef and video creator Haruan

Cooking time: 5 minutes

Energy: 90 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Plain yogurt (unsweetened)	6 Tablespoons

Place Fruche in a bowl, add chilled milk, and quickly stir with a spoon until it thickens.
Add the yogurt and mix well, then pour the mixture into a glass.

Tips:

Prepare just before serving, as it may separate over time.
You can add ice to the glass if desired.
Use milk labeled as "Milk" or "Adjusted Milk." Fruche will not thicken with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.

Fruche Fresh Chocolate (Two Varieties) by chef and video creator Haruan

Cooking time: 30 minutes

Energy: 303 kcal

Salt equivalent: 0.6g

Serves: 6

Fresh Chocolate	----
House Food Strawberry Milkshake	1 Box
Chocolate(bar)	150g - 5.3oz
Heavy Cream	50ml - 1.69fl oz
Cocoa Powder	appropriate amount
White Fresh Chocolate	----
House Food Strawberry Milkshake	1 Box
White Chocolate(bar)	150g - 5.3oz
Heavy Cream	100ml - 3.38fl oz

To Make Fresh Chocolate: Place the broken chocolate into a microwave-safe bowl, cover loosely with plastic wrap, and heat in the microwave at 600W for about 1 minute 30 seconds, checking to ensure it doesn't burn.
Stir well with a spatula until smooth, then add 50ml of heavy cream and mix thoroughly. Add 1 box of Fruche and mix well. Spread the mixture into a baking tray lined with parchment paper, about 1cm thick, and freeze for at least 3 hours until set.
Cut into bite-sized pieces and coat with cocoa powder.
To Make White Fresh Chocolate: Place the broken white chocolate into a microwave-safe bowl, cover loosely with plastic wrap, and heat in the microwave at 600W for about 1 minute 30 seconds, checking to ensure it doesn't burn.
Stir well with a spatula until smooth, then add 100ml of heavy cream and mix thoroughly. Add 1 box of Fruche and mix well. Spread the mixture into a baking tray lined with parchment paper, about 1cm thick, and freeze for at least 3 hours until set.
Cut into bite-sized pieces and enjoy.

Tips:

During steps (1) and (4), even if the chocolate is not completely melted, stirring will help it become smooth.
Since the chocolates melt easily, enjoy them shortly after removing them from the freezer.
A 21×17cm tray is used for these recipes.
Use the Fruche pouch at room temperature, not chilled.
Microwave heating times may vary depending on the model and wattage, so adjust as necessary.
Be careful of burns.
The time for freezing is not included in the preparation time.
The nutritional value is calculated only for the fresh chocolate (excluding the white fresh chocolate).

Cocoa Clover Fruche

Cooking time: 15 minutes

Energy: 77 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Cocoa Powder	appropriate amount

To Create a Four-Leaf Clover Shape: Place the rim of the serving dish on a piece of thick paper and trace the circle. Inside the traced circle, use a heart-shaped cookie cutter to cut out four hearts, forming the shape of a four-leaf clover. Cut out the heart shapes with a utility knife or similar tool.
To Make Fruche: In a bowl, place the Fruche and add chilled milk. Quickly stir with a spoon until it thickens.
Divide the Fruche into serving dishes. Place the paper template created in step (1) over the rim of each dish, then sift cocoa powder on top using a tea strainer. Carefully remove the template to reveal the clover pattern.

Tips:

In step (3), fill the dish with Fruche right to the rim for a clear design.
Be sure to use milk labeled as "Milk" or "Adjusted Milk." Fruche will not set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.

Let's layer Gradation Fruche in a glass to create a beautiful gradation!

Cooking time: 15 minutes

Energy: 169 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Greek yogurt (unsweetened) (or strained yogurt)	approximately 100g - about 3.5 oz)
Strawberry Jam	5~6 Tablespoons
Strawberry	as needed
Mint Leaves	as needed

Place Fruche in a bowl, add chilled milk, and quickly stir with a spoon until it thickens. Mix the Greek yogurt until smooth.
Divide the Fruche from (1) into three portions: 1/2, 1/4, and 1/4. Mix one of the 1/4 portions with strawberry jam (about 1/2–1 tablespoon) to give it a darker color than the original Fruche. Mix the other 1/4 portion with 2 tablespoons of Greek yogurt to give it a lighter, more white appearance.
In a glass, layer 1 tablespoon of strawberry jam at the bottom, followed by the strawberry jam-mixed Fruche, the 1/2 portion of Fruche, the yogurt-mixed Fruche, and finally the plain Greek yogurt, creating five layers.
Decorate with diced strawberries and mint leaves if desired.

Tips:

It's easier to use strawberry jam with fewer chunks for this recipe.
A glass with a narrow bottom is recommended for serving.
To make strained yogurt at home, use 1.5 times the amount of plain yogurt and drain it for 2-3 hours using a clean cloth or paper towel-lined strainer.
The time for straining yogurt is not included in the preparation time.
Be sure to use milk labeled as "Milk" or "Adjusted Milk." Fruche will not set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.

Fruit Sandwich with Fruche and Strawberries♪ Let's shape the strawberries into hearts and tulips!

Cooking time: 20 minutes

Energy: 391 kcal

Salt equivalent: 0.9g

Serves: 4

House Food Strawberry Milkshake	1 Box
Fresh Cream	200ml - 6.76fl oz
Jelly Powder	2 Bags - 10g
Water	50ml - 1.69fl oz
White bread (crusts removed) (8 slices)	4 Slices
Strawberry	Big 4
Kiwi	1 Piece

Cut the tops of 3 strawberries into a V-shape. For the remaining strawberry, cut the opposite end into a W-shape.
Slice the kiwi into shapes resembling a tulip stem (long, rectangular slices) and tulip leaves (long, half-moon-shaped slices).
Whip the heavy cream to soft peaks in a bowl.
In a microwave-safe container, combine water and cooking jelly, let it sit, and then heat in the microwave at 600W for about 30 seconds until dissolved.
Gradually add Fruche to (2) and mix well, then add (3) and mix everything together.
Lay plastic wrap on a surface, place one slice of bread on top, and spread (4) evenly. Wipe the moisture from the strawberries and kiwi with paper towels. Arrange the fruits so the cross-sections show heart shapes for the strawberries and tulip shapes for the kiwi. For the tulip stem and leaves, alternate between kiwi slices and Fruche to create the layers: leaf-shaped kiwi, Fruche, stem-shaped kiwi, Fruche, and leaf-shaped kiwi.
Spread (4) on top of the fruit arrangement, place another slice of bread on top, and wrap tightly with plastic wrap.
Refrigerate for 1–2 hours, then cut the sandwich to reveal the cross-section.

Tips:

After wrapping the Fruche sandwich, mark the direction you want to cut, then refrigerate for 1–2 hours. Cutting with a warmed knife will give a cleaner cut.
Use the Fruche pouch at room temperature, not chilled.
The time for chilling the Fruche sandwich is not included in the preparation time.

Let's make Fruche that sparkles like a jewel!

Cooking time: 20 minutes

Energy: 410 kcal

Salt equivalent: 1.2g

Serves: 1

House Food Strawberry Milkshake	1 Box
Milk	150ml - 5.07fl oz
Jelly Powder	1 Pack - 5g
Water	2 Tablespoons
Fruit Jelly	-----
Jelly Powder	1 Pack - 5g
Water	200ml - 6.76fl oz
Sugar	2 Tablespoons
Lemon Juice	1 Teaspoon

Cut the tops of the strawberries in a V-shape to form hearts, then slice them into thirds vertically.
In a microwave-safe container, add 50ml of water and 1 packet of cooking jelly, allowing it to soften. Microwave at 600W for about 30 seconds to dissolve. Add sugar and lemon juice, stir to dissolve, and then add the remaining 150ml of water. Mix well.
In a 15cm round mold, arrange the strawberries and drained blueberries, then pour the mixture from step (2) over the fruits. Refrigerate until set.
In a bowl, add Fruche and chilled milk, stirring quickly with a spoon until it thickens.
In a microwave-safe container, add 2 tablespoons of water and 1 packet of cooking jelly, allowing it to soften. Microwave at 600W for about 30 seconds to dissolve.
Add the dissolved jelly from step (5) to the Fruche mixture from step (4) and mix well. Pour it over the chilled and set fruit jelly from step (3), then refrigerate again until fully set.

Tips:

This recipe makes one 15cm round mold.
You can use other fruits besides strawberries and blueberries, but avoid raw fruits containing protein-digesting enzymes (such as pineapple, kiwi, and melon), as they may prevent the jelly from setting. Use canned or cooked versions instead.
The time for chilling in the refrigerator is not included in the preparation time.
Microwave times may vary depending on the model and wattage, so adjust accordingly.
Use the Fruche pouch at room temperature, not chilled.

Strawberry Hina Dolls

Cooking time: 10 minutes

Energy: 88 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Whipped cream	appropriate amount
Strawberry	4
Banana	1/4
Chocolate (decorating pencil)	appropriate amount

Place Fruche in a bowl, add chilled milk, and quickly stir with a spoon until it thickens.
Spoon the Fruche into a dish and add a small amount of whipped cream on top to form the base for the Hina dolls.
Cut the strawberries in half horizontally. Sandwich a 2cm thick slice of banana between the strawberry halves to create the Hina doll's face. Use the chocolate decorating pencil to draw the doll’s face on the banana.
Insert a toothpick with a paper crown (made by attaching masking tape and cutting it into a crown shape) on top of each doll, and place them on the whipped cream.

Tips:

The picks are toothpicks with masking tape cut into a crown shape. The "hiougi" and "shaku" (items held by the Hina dolls) are made using the chocolate decorating pencil.
Be sure to use milk labeled as "Milk" or "Adjusted Milk." Fruche will not set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.

Milk Pudding

Cooking time: 15 minutes

Energy: 161 kcal

Salt equivalent: 0.4g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Milk Pudding	----
Jelly Powder	1 Pack - 5g
Water	2 Tablespoons
Milk	250ml - 8.45fl oz
Sugar	3 Tablespoons
Topping	----
Strawberry	as needed
Whipped Cream	as needed
Mint Leaves	as needed

To Make Milk Pudding: Sprinkle the cooking jelly into the water and let it soak. Heat in the microwave at 600W for about 30 seconds to dissolve.
In a bowl, mix 250ml of milk and sugar, then add the dissolved jelly mixture from (1) and mix well.
Place a damp cloth in a tray or container to prevent the cups from slipping. Tilt the cups on the tray, resting them at an angle. Pour the milk pudding mixture from (2) into the tilted cups and refrigerate until set.
To Make Fruche: In a bowl, place the Fruche and add 200ml of chilled milk, stirring quickly with a spoon until it thickens.
Once the milk pudding in the cups has set, add the Fruche mixture on top of the milk pudding.
Top the Fruche with thinly sliced strawberries, pipe some whipped cream, and garnish with mint leaves as desired.

Tips:

When tilting the cups in step (3), use a folded damp cloth to add thickness and prevent the cups from slipping.
The chilling and setting time is not included in the preparation time.
Use milk labeled as "Milk" or "Adjusted Milk" when making Fruche, as it will not set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.
Microwave heating times may vary depending on the model and wattage, so adjust accordingly.

Fruche and Calpis Milk Pudding

Cooking time: 10 minutes

Energy: 156 kcal

Salt equivalent: 0.4g

Serves: 3~4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Calpis for dilution	50ml - 1.69fl oz
Jelly Powder	1 Pack - 5g
Water	2 Tablespoons
Mint Leaves	as needed

Soften (a) by combining and letting it sit. Set aside 3 tablespoons of Fruche for topping.
In a microwave-safe bowl, add the milk and heat in the microwave at 600W for about 1 minute and 30 seconds, uncovered. Add the softened (a) mixture from step (1) and stir until evenly dissolved.
Add the remaining Fruche and Calpis® to the milk mixture and mix well.
Pour the mixture into serving dishes and refrigerate for at least 2 hours until set. Pour the reserved topping Fruche on the surface and garnish with mint leaves as desired.

Tips:

The refrigeration time to set the pudding is not included in the preparation time.
"Calpis®" is a registered trademark of Asahi Soft Drinks Co., Ltd.

Fruche and Calpis Bite-Sized Ice Candies, Ice candies that are easy to eat in bite-sized portions and can be made in just 5 minutes!

Cooking time: 5 minutes

Energy: 132 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Calpis for dilution	100ml - 3.38fl oz
Water	100ml - 3.38fl oz

In a bowl, combine Fruche, Calpis, milk, and water, and mix well with a spoon.
Pour the mixture into an ice tray and freeze for at least 3 hours until set.

Tips:

This recipe makes about 2 large ice trays.
The freezing time is not included in the preparation time.
"Calpis" is a registered trademark of Asahi Soft Drinks Co., Ltd.

A simple no-bake cheesecake that only requires mixing and chilling

Cooking time: 20 minutes

Energy: 1783 kcal

Salt equivalent: 3.5g

Serves: 1

House Food Strawberry Milkshake	1 Box
Milk	150ml - 5fl oz
Calpis for dilution	150ml - 5fl oz
Cream cheese	200g - 7fl oz
Lemon Juice	1 Tablespoon
Jelly Powder	2 Packs
Water	3 Tablespoons
Crackers or Biscuits	45g - 1.59oz
Unsalted Butter	20g - 0.7oz

Soften (a) by combining and letting it sit. Heat the butter in the microwave at 600W for 30 seconds to melt it. Bring the cream cheese to room temperature or heat it in the microwave at 600W for 40 seconds. Set aside 1 tablespoon of Fruche for decoration.
To Make the Crust: Place the crackers in a plastic bag and crush them finely with a rolling pin. Add the melted butter from (1) to the bag and knead well through the bag until combined. Press the mixture into the base of a cake pan using the back of a spoon, then refrigerate to chill.
To Make the Cheesecake Filling: In a bowl, mix the softened cream cheese from (1) until smooth with a whisk. Gradually add the Fruche, Calpis®, milk, and lemon juice, mixing well after each addition.
Microwave the softened (a) mixture at 600W for 30 seconds to dissolve, then add it to the bowl from (3) and mix well. Once the mixture is fully combined, pour it onto the chilled crust from (2).
To Decorate: Spoon the reserved Fruche in small portions onto the surface of (4). Use a toothpick to swirl the Fruche in circular motions to create heart patterns.
Refrigerate for at least 4 hours to set.

Tips:

This recipe makes enough for a 15cm round cake pan.
The chilling time is not included in the preparation time.
Microwave heating times may vary depending on the model and wattage, so adjust as needed.
Calpis is a registered trademark of Asahi Soft Drinks Co., Ltd.
Since this recipe contains cream cheese, please take precautions if serving to infants or pregnant individuals.

Milky Flavor! Taiwanese-Style Fruche Shaved Ice

Cooking time: 10 minutes

Energy: 452 kcal

Salt equivalent: 0.6g

Serves: 2

House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Fresh Cream	100ml - 3.38fl oz
Sugar	4 Tablespoons
Sweetened condensed milk (for topping)	appropriate amount

In a bowl, combine Fruche, heavy cream, milk, and sugar, and mix well.
Line a container with plastic wrap, pour in the mixture from step (1), and freeze overnight until solid.
Use a slicer to shave the frozen mixture from step (2) into a serving dish and top with condensed milk.

Tips:

This recipe is inspired by Tenuki Kitchen.
A freezer-safe storage container is recommended.
The freezing time is not included in the preparation time.
Be careful when using the slicer, as the surface can be slippery. Take care not to cut yourself.

Fruche and cream cheese are an absolutely perfect match!

Cooking time: 30 minutes

Energy: 1158 kcal

Salt equivalent: 2.7g

Serves: 1

House Food Strawberry Milkshake	1 Box
Cream Cheese	200g - 7.05fl oz
Sugar	40g - 1.41oz
Pancake mix powder	40g - 1.41oz

Bring the cream cheese to room temperature or soften it in the microwave for 20–30 seconds.
In a bowl, add the softened cream cheese and gradually mix in the Fruche, whisking well after each addition until smooth.
Add the sugar and mix well.
Gently fold in the pancake mix, stirring until the flour is just incorporated.
Pour the batter into a 15cm silicone cake mold (if using a non-silicone mold, line it with parchment paper). Bake in a preheated oven at 170°C (338°F) for 20 minutes. Once cooled, refrigerate for half a day to set.

Tips:

This recipe is inspired by Tenuki Kitchen.
The small amount of pancake mix means the cake won’t firm up completely after baking, but it is fully cooked. Let it chill and set in the refrigerator.
Garnish with strawberries and mint leaves for a cute finish.
The cooling and setting time in the fridge is not included in the preparation time.
Adjust microwave and oven heating times based on your appliance's wattage.

Fruche Mousse Dome Cake

Cooking time: 40 minutes

Energy: 2554 kcal

Salt equivalent: 1.9g

Serves: 15cm - 5.9in

Mousse	----
House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Jelly Powder	1 Pack
Water	2 Tablespoons
For Decoration	----
Sponge Cake(15cm/5.9in)	1
Strawberry	20
Heavy Cream	200ml - 6.76fl oz
Sugar	15g - 0.5oz
Powder Sugar	1 teaspoon

Preparation: Slice the sponge cake horizontally into 4-5 layers, about 1cm thick. In a small heatproof container, add water and sprinkle in the cooking jelly to let it soak.
Line a bowl with plastic wrap, then press the sponge cake slices into the bowl to form a layer along the shape of the bowl, leaving one slice aside.
To Make the Mousse: Whip 100ml of heavy cream to soft peaks (about 80% stiff). Heat the soaked cooking jelly in a double boiler until it dissolves.
In a separate bowl, add Fruche and chilled milk, stirring quickly with a spoon until it thickens.
Gradually fold the whipped cream into the Fruche mixture from step (4), then quickly mix in the dissolved cooking jelly until evenly combined.
To Form the Dome: Pour half of the Fruche mousse into the prepared bowl from step (2). Insert 7 strawberries into the mousse, then pour in the remaining mousse.
Place the reserved sponge cake slice on top, gently pressing it to remove any gaps. Refrigerate until the mousse sets firmly.
Decoration: Whip the remaining 200ml of heavy cream with sugar until stiff peaks form.
Place a plate on top of the bowl from step (7), gently invert the bowl, and remove the plastic wrap. Spread the whipped cream over the cake using a spoon, creating decorative patterns with the back of the spoon.
Top with the remaining strawberries, and dust with powdered sugar just before serving.

Tips:

This recipe uses a 15cm diameter bowl.
For a fragrant touch, you can add vanilla essence or Cointreau to the decorating cream.
If dissolving the cooking jelly in the microwave, allow it to cool slightly before adding it to the mousse.
The chilling time is not included in the preparation time. Make sure the mousse is thoroughly chilled and set.
When making Fruche, be sure to use milk labeled as "Milk" or "Adjusted Milk." It will not set with "Dairy Drinks," "Processed Milk," or soy milk.
Use the Fruche pouch at room temperature, not chilled.

Mother's Day Topping Fruche

Cooking time: 10 minutes

Energy: 86 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Strawberry	8
Cookies	4
Chocolate decorating pencil	appropriate amount
Mint leaves (optional)	as needed

Remove the stems from the strawberries.
Draw faces on the cookies using the decorating pen.
Put the Fruche into a bowl, add chilled milk, and quickly mix with a spoon until it thickens.
Serve the Fruche from step (3) in a dish, top with the strawberries from step (1) and the cookies from step (2), and garnish with mint if desired.

Tips:

Cookies, decorating pen, and mint are not included in the nutritional values.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Do not chill the Fruche pouch; use it at room temperature.

Draw on the glass with a chocolate pen to make an easy Halloween dessert!

Cooking time: 10 minutes

Energy: 76 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Chocolate Biscuits	appropriate amount
Strawberry	appropriate amount
Chocolate decorating pencil	appropriate amount
Bugles Corn Snack	appropriate amount

Draw your favorite face on the dish with a chocolate pen. On a piece of parchment paper, use the chocolate pen to draw a spider web, then chill it in the refrigerator.
Place Fruche in a bowl, add chilled milk, and quickly mix with a spoon until it thickens.
Put the Fruche from step (2) into the dish from step (1), top with whipped cream. Use the biscuits and Tongari Corn to make a hat shape and place it on top. Gently peel the chocolate spider web from the parchment paper and use it to decorate.
If you’ve drawn a cat face, instead of using the hat and spider web, cut the strawberries in half and use them as ears.

Tips:

Toppings are not included in the nutritional values.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Do not chill the Fruche pouch; use it at room temperature.

Fresh Cream Fruche

Cooking time: 10 minutes

Energy: 167 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Fresh Cream	100ml - 3.38fl oz
Strawberry	4

Place the Fruche in a bowl, add chilled milk and heavy cream, and quickly mix with a spoon until it thickens.
Serve in a dish and garnish with halved strawberries.

Tips:

You can also add whipped cream, mint, or other toppings if desired.
For "150g Petit Fruche" or "150g Fruche Rich Series," use 50 ml of milk and 100 ml of heavy cream.
Heavy cream with 35–45% milk fat is recommended.
If the mixture is too runny, chill it in the refrigerator for 30 minutes.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Make your usual breakfast cute in one bowl using Fruche!

Cooking time: 15 minutes

Energy: 232 kcal

Salt equivalent: 1g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
cut fruits (such as pineapple, kiwi, banana)	appropriate amount
Sliced bread (6 slices per loaf)	4 Slices

Place Fruche in a bowl, add chilled milk, and quickly mix with a spoon until it thickens.
Cut the bread into bite-sized pieces and toast them.
Place the toast from step (2) and your preferred cut fruits in a dish, and pour the Fruche from step (1) over the top.

Tips:

Chill the cut fruits in the refrigerator beforehand and plate them just before serving.
The nutritional values do not include the cut fruits.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Garnish with carnations made from strawberries

Cooking time: 10 minutes

Energy: 102 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Strawberry	20

Place Fruche in a bowl, add chilled milk, and quickly mix with a spoon until it thickens.
Cut the stems off the strawberries in a V-shape and slice them thinly.
Divide the Fruche from step (1) into glasses, and arrange the strawberry slices from step (2) with the V-shaped side facing outward, layering them from the outside in to create a carnation shape.

Tips:

This recipe makes four 160 ml glasses.
If you slice the strawberries without the V-cut and place the pointed end outward, it will resemble a rose shape.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Strawberry Topped Fruche

Cooking time: 5 minutes

Energy: 91 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Strawberry	12

Remove the stems from the strawberries and cut them in half.
Place Fruche in a bowl, add chilled milk, and quickly mix with a spoon until it thickens.
Serve the Fruche from step (2) in a dish and garnish with the strawberries.

Tips:

When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Cereal Fruche

Cooking time: 5 minutes

Energy: 272 kcal

Salt equivalent: 1.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Strawberry	4
Dried cereal (fruit granola)	200g - 7oz

Place Fruche in a bowl, add chilled milk, and quickly mix with a spoon until it thickens.
Layer fruit granola and Fruche alternately in a dish, repeating the process twice.
Finally, top with fruit granola and garnish with halved strawberries.

Tips:

This recipe makes four 340 ml (11.5 oz) glasses.
You can also decorate with other fruits like bananas if desired.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Fruits & Fruche

Cooking time: 10 minutes

Energy: 76 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
cut fruits (such as pineapple, kiwi, banana)	appropriate amount

Place Fruche in a bowl, add chilled milk, and quickly mix with a spoon until it thickens.
Serve the Fruche from step (1) in a dish and garnish with your preferred cut fruits.

Tips:

This recipe makes four 180 ml (6 oz) glasses.
Chill the cut fruits in the refrigerator beforehand and add them just before serving.
The nutritional values do not include the cut fruits.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Chilled Fruche Mousse Daifuku Mochi

Cooking time: 30 minutes

Energy: 154 kcal

Salt equivalent: 0.1g

Serves: 8

Mousse	----
House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Heavy Cream	100ml - 3.38fl oz
Mochi Dough	----
Shiratamako Glutinous Rice Flour	120g - 4.2oz
Sugar	4 Tablespoons
Water	230ml - 7.8fl oz
Potato Starch	appropriate amount

Making the Mousse:Whip the heavy cream in a bowl until it reaches soft peaks (about 80% whipped).
In a separate bowl, add Fruche and chilled milk, and quickly mix with a spoon until it thickens.
Gradually fold the whipped cream from step (1) into the Fruche mixture, divide it into 8 portions, shape each into a round bundle using plastic wrap, and freeze until firm.
Making the Daifuku Mochi: In a microwave-safe bowl, mix the shiratamako and sugar. Gradually add water while breaking up any lumps and stir until smooth.
Loosely cover with plastic wrap and microwave at 600W for about 1 minute and 40 seconds, then mix well with a rubber spatula.
Loosely cover again and microwave for another minute. Once the mixture becomes translucent, knead it thoroughly.
Spread potato starch on a tray, place the dough from step (6) on top, sprinkle more starch over it, and flatten it by hand. Let it cool and then cut it into 8 pieces.
Wrap the frozen Fruche mousse from step (3) with the dough from step (7).

Tips:

After wrapping the Fruche mousse, you can further freeze them for a delicious result. Decorating with strawberries makes for a more festive presentation.
Microwave heating times may vary depending on your model and wattage, so adjust accordingly.
The Daifuku dough will be hot after microwaving, so be careful to avoid burns.
The preparation time does not include freezing time.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Easy Homemade Fruche Ice Cream Using Paper Cups

Cooking time: 15 minutes

Energy: 102 kcal

Salt equivalent: 0.3g

Serves: 3

House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Sugar	2 Tablespoons
cut fruits	appropriate amount

In a bowl, mix Fruche and sugar together. Add chilled milk and quickly stir with a spoon until it thickens.
Pour the mixture into paper cups, insert a stick, and sprinkle diced cut fruits (5mm cubes) on top. Freeze in the freezer until solid.

Tips:

Adjust the amount of sugar to taste. You can also make it without sugar, or replace sugar with honey for a delicious alternative.
Replacing milk with heavy cream will make the ice cream creamier.
The nutritional values do not include the cut fruits.
Freezing time is not included in the preparation time.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Fruche Rare Cheesecake Style

Cooking time: 15 minutes

Energy: 332 kcal

Salt equivalent: 0.4g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	50ml - 1.69fl oz
Fresh Cream	200ml - 6.67fl oz
Biscuit	12 Pieces

Place Fruche in a bowl and add chilled heavy cream. Quickly mix with a spoon until it thickens.
Dip the biscuits lightly in milk to moisten them.
In a dish, alternate layers of the Fruche mixture from step (1) and the moistened biscuits from step (2). After adding three layers of biscuits, top with more Fruche and chill in the refrigerator until set.

Tips:

You can decorate with strawberry jam or whipped cream if desired.
Chilling time is not included in the preparation time.
Use Fruche at room temperature, not chilled.

In summer, turn Fruche into ice cream!

Cooking time: 15 minutes

Energy: 136 kcal

Salt equivalent: 0.4g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Vanilla Ice Cream	200ml - 6.67fl oz

Place Fruche in a bowl and add chilled milk. Quickly mix with a spoon until it thickens.
Mix the Fruche with ice cream until smooth.
Pour the mixture into an ice tray and freeze until solid.

Tips:

Freezing time is not included in the preparation time.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Strawberry Parfait

Cooking time: 20 minutes

Energy: 278 kcal

Salt equivalent: 0.4g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.67fl oz
Jelly Powder	1 Pack
Hot Water(80°C/176F or above)	400ml - 13.5fl oz
Castella Cake	2 Slices
Strawberry	10
Heavy Cream	appropriate amount

In a bowl, dissolve the Jell-O in hot water (80°C or above), mixing for about 1 minute.
Pour the mixture into a tray, let it cool slightly, and refrigerate for at least 2 hours until set.
In a separate bowl, place Fruche and add chilled milk. Quickly mix with a spoon until it thickens.
Cut the Castella cake into bite-sized pieces, halve 4 strawberries for decoration, and dice the rest. Whip the heavy cream until soft peaks form (about 80% whipped).
In a glass, layer the crushed Jell-O from step (2), Castella, whipped cream, diced strawberries, and Fruche from step (3). Top with the halved strawberries for decoration.

Tips:

You can garnish with mint if desired.
The time to chill and set the Jell-O in the refrigerator is not included in the preparation time.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Striped Color Fluffy Mousse

Cooking time: 40 minutes

Energy: 300 kcal

Salt equivalent: 0.3g

Serves: 4

Fruche Mousse	----
House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Heavy Cream	100ml - 3.38fl oz
Plain Mousse	----
Heavy Cream	100ml - 3.38fl oz
Milk	50ml - 16.9fl oz
Sugar	25g - 0.9oz
Cooking Gelatin	1 Teaspoon
Water	1 Tablespoon
Topping	----
Whipped Cream	appropriate amount
Strawberry	appropriate amount

Making the Fruche Mousse: Whip 100 ml of heavy cream in a bowl until soft peaks form (about 80% whipped).
In a separate bowl, add Fruche and chilled milk, and quickly mix with a spoon until it thickens.
Gradually fold the whipped cream from step (1) into the Fruche mixture from step (2).
Making the Plain Mousse: Sprinkle gelatin into water and let it sit for about 10 minutes to soften.
In a pot, mix sugar and 50 ml of milk, and heat over low heat.
When steam starts to rise, remove from heat and add the softened gelatin from step (4), stirring until dissolved. Let it cool slightly.
Whip 100 ml of heavy cream until soft peaks form (about 80% whipped).
Fold the whipped cream into the cooled gelatin mixture.
Assembling: Layer the Fruche mousse from step (3), thinly sliced strawberries, and the plain mousse from step (8) in a container, creating visible stripes.
Refrigerate until set, then top with whipped cream and strawberries, cutting the strawberries to resemble carnations.

Tips:

For Valentine's Day, add 5g of cocoa to the plain mousse. For a spring theme, replace the cocoa with matcha.
For Halloween, replace the sugar with 4 tbsp of blueberry jam.
For Christmas, try different stripe combinations and toppings.
Refrigeration time is not included in the preparation time.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Marshmallow Ghost Fruche

Cooking time: 10 minutes

Energy: 125 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Grape	8
Marshmallows	8
Chocolate decorating pen	as needed

Draw faces on the marshmallows using the chocolate decorating pen.
In a bowl, add Fruche and chilled milk, and quickly mix with a spoon until it thickens.
Serve the Fruche from step (2) in a dish, and top with grapes and the marshmallow ghosts from step (1).

Tips:

Seedless, skin-on grapes are easiest to eat.
For a cute touch, you can cut frozen puff pastry into shapes, bake them, and use them as decorations.
The nutritional values do not include the chocolate used for decoration.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Fruche Transformation! Striped Color Fluffy Mousse

Cooking time: 40 minutes

Energy: 314 kcal

Salt equivalent: 0.3g

Serves: 4

Fruche Mousse	----
House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Heavy Cream	100ml - 3.38fl oz
Blueberry Mousse	----
Heavy Cream	100ml - 3.38fl oz
Milk	50ml - 1.69fl oz
Blueberry Jam	4 Tablespoons
Cooking Gelatin	1 Teaspoon
Water	1 Tablespoon
Topping	----
Whipped Cream	Appropriate Amount

Making the Fruche Mousse: Whip 100 ml of heavy cream until soft peaks form (about 80% whipped).
In a separate bowl, add Fruche and chilled milk, then quickly mix with a spoon until it thickens.
Gradually fold the whipped cream into the Fruche mixture.
Making the Blueberry Mousse: Sprinkle gelatin into water and let it sit for about 10 minutes to soften.
In a saucepan, add blueberry jam and 50 ml of milk, mix, and heat over low heat.
When steam starts to rise, remove from heat, add the softened gelatin, and stir to dissolve. Let it cool slightly.
Whip 100 ml of heavy cream until soft peaks form (about 80% whipped).
Fold the whipped cream into the cooled blueberry mixture.
Layer the Fruche mousse and blueberry mousse alternately in a container, refrigerate until set, and decorate with whipped cream.

Tips:

You can also decorate with pumpkin chips for a cute touch.
For Valentine's Day, replace the blueberry jam with 5 g of cocoa and 25 g of sugar. For Hinamatsuri, replace the cocoa with matcha.
For Mother's Day, make a plain mousse by replacing the blueberry jam with 25 g of sugar and layer it with thinly sliced strawberries.
Change the stripe combinations and toppings for Christmas.
The preparation time does not include the time to chill in the refrigerator.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Fruche Transformation! Striped Color Fluffy Mousse

Cooking time: 40 minutes

Energy: 442 kcal

Salt equivalent: 0.4g

Serves: 4

Fruche Mousse	----
House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Heavy Cream	100ml - 3.38fl oz
Cocoa Mousse	----
Heavy Cream	100ml - 3.38fl oz
Milk	50ml - 1.69fl oz
Cocoa	5g - 0.18oz
Sugar	25g - 0.9oz
Cooking Gelatin	1 Teaspoon
Water	1 Tablespoon
Plain Mousse	----
Heavy Cream	100ml - 3.38fl oz
Milk	50ml - 1.69fl oz
Sugar	25g - 0.9oz
Cooking Gelatin	1 Teaspoon
Water	1 Tablespoon
Topping	----
Whipped Cream	Appropriate Amount
Cocoa Powder	Appropriate Amount

Making Fruche Mousse: Whip 100 ml (3.4 oz) of heavy cream until soft peaks form (about 80% whipped).
In a separate bowl, add Fruche and 100 ml (3.4 oz) of chilled milk, and quickly mix with a spoon until it thickens.
Gradually fold the whipped cream into the Fruche mixture.
Making Cocoa Mousse: Sprinkle 1 tsp of cooking gelatin into 1 tbsp of water and let it sit for about 10 minutes to soften.
In a saucepan, mix 25 g (0.9 oz) of sugar and 5 g (0.18 oz) of cocoa, and heat over low heat. Gradually add 50 ml (1.7 oz) of milk, stirring to avoid lumps.
When steam starts to rise, remove from heat and add the softened gelatin, stirring until dissolved. Let it cool slightly.
Whip 100 ml (3.4 oz) of heavy cream until soft peaks form, then fold it into the cocoa mixture.
Making Plain Mousse: Sprinkle 1 tsp of cooking gelatin into 1 tbsp of water and let it sit for about 10 minutes to soften.
In a saucepan, mix 25 g (0.9 oz) of sugar and 50 ml (1.7 oz) of milk, and heat over low heat.
When steam starts to rise, remove from heat and add the softened gelatin, stirring until dissolved. Let it cool slightly.
Whip 100 ml (3.4 oz) of heavy cream until soft peaks form, then fold it into the milk mixture.
Assembling: Layer the Fruche mousse, cocoa mousse, and plain mousse in a container. Refrigerate until set, then top with whipped cream and a dusting of cocoa powder.

Tips:

You can decorate with star-shaped cookies or Christmas picks for a cute touch.
Replace the cocoa with the same amount of matcha for Hinamatsuri.
For Mother's Day, make layers of plain mousse (without cocoa) and thinly sliced strawberries.
Replace the cocoa and sugar with 4 tbsp of blueberry jam for Halloween.
The preparation time does not include the time for chilling in the refrigerator.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Fruche Transformation! Striped Color Fluffy Mousse

Cooking time: 40 minutes

Energy: 325 kcal

Salt equivalent: 0.3g

Serves: 4

Fruche Mousse	----
House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38 fl oz
Heavy Cream	100ml - 3.38fl oz
Cocoa Mousse	----
Heavy Cream	100ml - 3.38fl oz
Milk	50ml - 1.69fl oz
Sugar	25g - 0.9oz
Cocoa Powder	5g - 0.18oz
Cooking Gelatin	1 Teaspoon
Water	1 Tablespoon
Topping	----
Whipped Cream	appropriate amount
Cocoa Powder	appropriate amount
Mint Leaves	appropriate amount

Making the Fruche Mousse: Whip 100 ml (3.4 oz) of heavy cream until soft peaks form (about 80% whipped).
In a separate bowl, add Fruche and 100 ml (3.4 oz) of chilled milk, and quickly mix with a spoon until it thickens.
Gradually fold the whipped cream into the Fruche mixture.
Making the Cocoa Mousse: Sprinkle 1 tsp of cooking gelatin into water and let it sit for about 10 minutes to soften.
In a saucepan, mix sugar and 5 g (0.18 oz) of cocoa powder, then heat over low heat. Gradually add 50 ml (1.7 oz) of milk, stirring to avoid lumps.
When steam starts to rise, remove from heat and add the softened gelatin from step (4), stirring until dissolved. Let it cool slightly.
Whip 100 ml (3.4 oz) of heavy cream until soft peaks form, then fold it into the cocoa mixture.
Assembling: Layer the Fruche mousse from step (3) and the cocoa mousse from step (8) alternately in a container. Refrigerate until set, then decorate with whipped cream, cocoa powder, and mint leaves.

Tips:

Replace cocoa with an equal amount of matcha for Hinamatsuri.
For Mother's Day, use a plain mousse without cocoa and layer with thinly sliced strawberries.
For Halloween, replace cocoa and sugar with 4 tbsp of blueberry jam.
Change the stripe combinations and toppings for Christmas.
The preparation time does not include the time for chilling in the refrigerator.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Fruche Strawberry Pancakes

Cooking time: 15 minutes

Energy: 409 kcal

Salt equivalent: 0.9g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Pancakes (frozen)	8
Strawberry	16
Banana	2

Defrost the pancakes as per the instructions.
Remove the stems from the strawberries, halve 4 of them for decoration, and slice the rest into 7–8 mm thick rounds. Slice the banana into 7–8 mm thick diagonal slices for decoration (12 pieces), and cut the rest into 7–8 mm thick rounds.
In a bowl, add Fruche and chilled milk, and quickly mix with a spoon until it thickens.
Take two pancakes and sandwich the Fruche from step (3) along with the sliced strawberries and bananas from step (2). Repeat this for three more sets.
Serve on a plate, drizzle with the remaining Fruche, and decorate with the halved strawberries and diagonal-cut banana slices from step (2).

Tips:

You can also use pancake mix to make the pancakes.
Fruche will become softer if placed on warm pancakes.
You can add mint for a colorful garnish.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Fruche Dome Cake

Cooking time: 40 minutes

Energy: 2491 kcal

Salt equivalent: 1.9g

Serves: 15cm - 5.9in

Mousse	----
House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Heavy Cream	100ml - 3.38fl oz
Cooking Gelatin	1 Pack
Water	2 Tablespoon
For Decoration	----
Sponge Cake 15cm/5.9in	1
Strawberry	10
Heavy Cream	200ml - 6.76fl oz
Sugar	15g - 0.5oz
Chocolate Decorating Pen	Appropriate Amount

Preparation: Slice the sponge cake horizontally into 4–5 slices, each about 1 cm thick. In a small microwave-safe container, add water and sprinkle cooking gelatin over it. Let it soften, then heat in the microwave at 600W for about 30 seconds to dissolve.
Line a bowl with plastic wrap, and arrange the sliced sponge cake from step (1) inside the bowl to form a dome shape, leaving one slice aside.
Making the Mousse: In a bowl, whip 100 ml of heavy cream until soft peaks form (about 80% whipped).
In a separate bowl, add Fruche and chilled milk, and quickly mix with a spoon until it thickens.
Gradually fold the whipped cream from step (3) into the Fruche mixture, and then add the dissolved gelatin, mixing quickly and evenly.
Shaping the Dome: Pour half of the mousse mixture into the lined bowl from step (2), and insert 7 strawberries into the mousse. Pour the remaining mousse on top.
Cover with the remaining sponge cake slice, pressing down gently to ensure there are no gaps. Refrigerate until the mousse sets.
Decorating: Whip 200 ml of heavy cream with 15 g of sugar until firm peaks form.
Place a plate on top of the cake, gently flip it over, and remove the bowl and plastic wrap. Spread the whipped cream from step (8) over the cake, reserving a small amount for the Santa decoration. Use the back of a spoon to create a pattern in the cream.
Making the Santas: Cut the remaining 3 strawberries in half horizontally, sandwich them with whipped cream, and use the chocolate pen to draw faces. Add a small amount of whipped cream to the tip of each strawberry and place the Santas on top of the cake.

Tips:

This recipe makes one 15 cm diameter dome cake.
You can optionally add vanilla essence or Cointreau to the whipped cream for decoration.
After dissolving the gelatin in the microwave, let it cool slightly before adding it to the mousse.
The preparation time does not include the time required for chilling in the refrigerator. Ensure the mousse is thoroughly chilled and set.
Use Fruche at room temperature, not chilled.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.

Pink Cheese Cake

Cooking time: 30 minutes

Energy: 180 kcal

Salt equivalent: 0.6g

Serves: 6

House Food Strawberry Milkshake	1 Box
Cream Cheese	100g - 3.53oz
Milk	150ml - 5.07 fl oz
Jelly Powder	1 Pack
Water	2 Tablespoons
Soda Cracker	15
Butter	20g - 0.705oz

Crush soda crackers into fine pieces and mix with melted butter, then press the mixture into the bottom of a cake mold.
Bring cream cheese to room temperature and soften it by mixing with a whisk.
Gradually add chilled milk to the cream cheese while mixing, then add Fruche and mix well.
Sprinkle cooking gelatin over water to soften, then dissolve it by placing the mixture over a double boiler.
Add the dissolved gelatin to the cream cheese mixture from step (3), then pour it over the cracker base from step (1). Refrigerate until set.

Tips:

This recipe is for a 15 cm square mold.
You can decorate with strawberries or mint leaves if desired.
Since cream cheese is used, be cautious when serving to infants or pregnant women.
The chilling time is not included in the preparation time.

Fruche Mousse Scoop Cake

Cooking time: 30 minutes

Energy: 326 kcal

Salt equivalent: 0.3g

Serves: 6

House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38 fl oz
Heavy Cream	200ml - 6.76fl oz
Sponge Cake or Castella	200g - 7 oz
Strawberry	20
Chacolate(Bar)	30g - 1oz
Sugar	1 Teaspoon
Blueberry	20
Mint Leaves	as needed
Powdered Sugar	as needed

Making the Fruche Mousse: Whip 100 ml (3.4 oz) of heavy cream until soft peaks form (about 80% whipped).
In a separate bowl, add Fruche and chilled milk, then quickly mix with a spoon until it thickens.
Gradually fold the whipped cream into the Fruche mixture.
In a large, deep dish, lay out the sponge cake cut into 2 cm (0.8 in) thick slices.
Cut half of the strawberries in half, place them on top of the sponge cake, and pour the Fruche mousse from step (3) over them. Smooth the surface and refrigerate until set.
Dry the remaining strawberries thoroughly, cut off the stems to form a heart shape, and crush the chocolate finely. Melt the chocolate in a heatproof container over a double boiler.
Dip the tips of the heart-shaped strawberries into the melted chocolate, place them on parchment paper, and chill in the refrigerator until the chocolate hardens.
Whip the remaining 100 ml (3.4 oz) of heavy cream with sugar until stiff peaks form.
Once the mousse has set, spoon the whipped cream from step (8) in various spots over the surface, and decorate with the chocolate-dipped strawberries, blueberries, mint leaves, and a dusting of powdered sugar.

Tips:

The time for chilling in the refrigerator is not included in the preparation time.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Easy Fruche Fluffy Mousse Dome Cake

Cooking time: 30 minutes

Energy: 698 kcal

Salt equivalent: 0.4g

Serves: 5

House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38 fl oz
Heavy Cream	100ml - 3.38fl oz
Strawberry	5
Castella Cake	15 Pieces
Colorful chocolate sprinkles	appropriate amount
Whipped cream	appropriate amount
Mint Leaves	appropriate amount

Cut the strawberries in half and shape them into hearts. Slice the Castella cake in half thickness and cut it to fit the size of the dish, then layer it in a bowl lined with plastic wrap.
In a bowl, whip the heavy cream until it reaches soft peaks (about 80% whipped).
In another bowl, add Fruche and chilled milk, and quickly mix with a spoon until it thickens.
Gradually fold the whipped cream into the Fruche mixture from step (2).
Pour the Fruche mousse into the dish from step (1).
Cover it with the Castella cake as a lid, wrap it with plastic wrap, and refrigerate until set.
Once set, remove from the dish, decorate with whipped cream, and top with chocolate sprinkles, the heart-shaped strawberries, and mint leaves.

Tips:

This recipe makes enough for 5 coffee cups.
Ensure the mousse is thoroughly chilled and set.
You can also sprinkle cocoa powder or decorate with silver dragées.
The chilling time is not included in the preparation time.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Cake Dessert Made with Fruche

Cooking time: 20 minutes

Energy: 194 kcal

Salt equivalent: 0.5g

Serves: -

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76 fl oz
Pancake Mix	200g - 7oz
Milk	70ml - 2.4fl oz
Salad Oil	2.5 Tablespoon

In a bowl, add Fruche and mix quickly with 200 ml (6.8 oz) of chilled milk.
In another bowl, combine half of the prepared Fruche (200 g), pancake mix, 70 ml (2.4 oz) of milk, and salad oil, and mix well. Keep the remaining Fruche chilled.
Fill cupcake cups about two-thirds full with the batter from step (2) and microwave at 500W for about 3.5 minutes, or until a skewer comes out clean.
Wrap them in plastic wrap while still warm to prevent drying out and let them cool.
Once cooled, scoop out the center of each cake with a spoon, fill it with the chilled Fruche, and place the scooped-out cake on top.

Tips:

This recipe makes about 7–8 paper cupcake cups. If using soft cups, place them in silicone cups for support to maintain their shape as they rise.
When microwaving the cakes, heat them in batches of 3–4 to avoid uneven cooking.
You can use any variety of Fruche (200 g) you prefer.
Adjust the microwave heating time based on your device's wattage.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Fruche Mousse Tart

Cooking time: 25 minutes

Energy: 678 kcal

Salt equivalent: 1.2g

Serves: -

House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38 fl oz
Heavy Cream	100ml - 3.38fl oz
Tart Case 18cm/7in	1
Whipped Cream	Appropriate Amount
Strawberry	6

Whip the heavy cream in a bowl until it reaches soft peaks (about 80% whipped).
In another bowl, add Fruche and chilled milk, and quickly mix with a spoon until it thickens.
Gradually fold the whipped cream from step (1) into the Fruche mixture.
Pour the mixture into the store-bought tart case and refrigerate until the mousse is set.
Pipe whipped cream on top of the tart and decorate with strawberries.

Tips:

You can add mint leaves for a more festive touch.
The preparation time does not include the time for chilling in the refrigerator.
The nutritional values do not include the store-bought tart case and whipped cream.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Granola Fruche

Cooking time: 5 minutes

Energy: 277 kcal

Salt equivalent: 1.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76 fl oz
Dry Cereal(Fruit Granola)	200g - 7.05oz
Strawberry	6

In a bowl, add Fruche and chilled milk, and quickly mix with a spoon until it thickens.
Place granola in a dish, pour the Fruche over it, and decorate with halved strawberries.

Tips:

You can also decorate with bananas or other fruits if desired.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Double Milk Fruche

Cooking time: 5 minutes

Energy: 111 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	400ml - 13.5fl oz

In a bowl, add Fruche and chilled milk, and mix vigorously until it thickens slightly.
Place ice in a glass and pour the Fruche mixture over the ice.

Tips:

If you prefer a sweeter drink, you can add sugar while mixing in step (1).
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not thicken with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Oatmeal Fruche

Cooking time: 10 minutes

Energy: 157 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Oatmeal	80g - 2.82oz
Strawberry	4

Lightly toast the oatmeal in a frying pan until it’s slightly colored, then let it cool.
In a bowl, add Fruche and chilled milk, and quickly mix with a spoon until it thickens.
Place the toasted oatmeal in a dish, pour the Fruche over it, and decorate with halved strawberries.

Tips:

You can also garnish with mint leaves or mix in crushed nuts with the oatmeal if desired.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Fluffy Mousse with Whipped Cream

Cooking time: 10 minutes

Energy: 167 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Whipped Cream	100ml - 3.38fl oz
Strawberry	4

Whip the heavy cream in a bowl until it reaches soft peaks (about 80% whipped).
In another bowl, add Fruche and chilled milk, and quickly mix with a spoon until it thickens.
Gradually fold the whipped cream into the Fruche mixture, then divide into serving dishes and refrigerate.
Cut the strawberries in half and use them for decoration.

Tips:

Mousse is a light dish made by folding whipped cream or beaten egg whites into puréed ingredients.
You can also garnish with whipped cream or mint if desired.
The preparation time does not include the time for chilling in the refrigerator.
Use Fruche at room temperature, not chilled.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.

Easy Mousse and Cute Shiratama for Hinamatsuri

Cooking time: 30 minutes

Energy: 303 kcal

Salt equivalent: 0.3g

Serves: 4

Mousse	----
House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Heavy Cream	100ml - 3.38fl oz
Matcha Cream	----
Heavy Cream	100ml - 3.38fl oz
Sugar	2 Teaspoons
Matcha	1 Teaspoon
Water	2 Teaspoon
For Decoration	----
Strawberry	4
Shiratama Frozen	4
Chocolate Decorating Pens(Black, Blue, Pink, etc.)	Appropriate Amount

Making the Mousse: Whip 100 ml (3.4 oz) of heavy cream until soft peaks form (about 80% whipped).
In another bowl, add Fruche and chilled milk, and quickly mix with a spoon until it thickens.
Gradually fold the whipped cream into the Fruche mixture, then divide into glasses and refrigerate.
Decoration: Add sugar and the matcha dissolved in water to the remaining 100 ml (3.4 oz) of heavy cream and whip until stiff peaks form. Spoon this onto the mousse to create the body of the Hinamatsuri dolls.
Thaw the shiratama and place it on top of the matcha cream, then use chocolate pens to draw the faces of the dolls.
Garnish with strawberries cut into petal shapes.

Tips:

This recipe makes enough for four 200 ml (6.8 oz) cups.
The shiratama used for the doll faces can be replaced with marshmallows.
The preparation time does not include the time for chilling in the refrigerator.
When making Fruche, be sure to use milk labeled "Milk" or "Nutrient-Adjusted Milk." It will not set with "Milk Beverages," "Processed Milk," or soy milk.
Use Fruche at room temperature, not chilled.

Frozen Milk Fruche Drink Dessert

Cooking time: 15 minutes

Energy: 162 kcal

Salt equivalent: 0.6g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Gum Syrup(to Taste)	1-2 Packs
Whipped Cream	appropriate amount
Chocolate(Shaved)	appropriate amount

Mix the milk and gum syrup together and spread it thinly in a metal tray or freezer-safe storage bag. Freeze for about 2–3 hours. Keep the Fruche pouch in the refrigerator to chill.
Once the milk is frozen, break it into small pieces.
In a glass, pipe whipped cream to fill the bottom, then alternate layers of the chilled Fruche and the frozen milk until the glass is full.
Pipe whipped cream in a mound on top and sprinkle with shaved chocolate.

Tips:

If using a straw, choose a wider one that can accommodate the chunks of Fruche. If the pieces are too large, cut them smaller to fit the straw.
A glass with a capacity of about 250 ml (8.5 oz) is recommended.
You can omit the gum syrup if desired; adjust the amount to your taste.
The freezing time is not included in the preparation time.

Dessert Loaded with Many Strawberries

Cooking time: 15 minutes

Energy: 430 kcal

Salt equivalent: 0.4g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Heavy Cream	200ml - 6.76 fl oz
Sugar	appropriate amount
Castella	appropriate amount
Strawberry	300g - 2/3lbs

Cut the strawberries into chunks.
Add sugar to the heavy cream and whip until it reaches soft peaks (about 80% whipped). Tear the Castella cake into 2–3 cm (0.8–1.2 in) pieces.
In a bowl, add Fruche and chilled milk, and quickly mix with a spoon until it thickens.
In narrow glasses, layer the Fruche, strawberries, Castella, and whipped cream, repeating the layers.
Finish by topping with strawberries.

Tip: Use Fruche at room temperature, not chilled.

Fruity Dessert Trifle with Castella

Cooking time: 35 minutes

Energy: 248 kcal

Salt equivalent: 0.3g

Serves: 4

House Food Strawberry Milkshake	1 Box
Milk	200ml - 6.76fl oz
Castella	appropriate amount
Strawberry	150g - 1/3lbs
Canned mandarins	1 Can 200g - 7oz

Cut the Castella cake into 2 cm (0.8 in) cubes.
Slice the strawberries in half.
In a bowl, add Fruche and chilled milk, and quickly mix with a spoon until it thickens.
In a dish, layer the Castella pieces, followed by the Fruche mixture. Top with the strawberries and mandarins, then refrigerate for about 20 minutes.

Tip: "Trifle" means "something trivial" in English and is one of the traditional British desserts made from leftovers.

Light and Fluffy Sponge with Fruche

Cooking time: 40 minutes

Energy: 272 kcal

Salt equivalent: 0.3g

Serves: 6

House Food Strawberry Milkshake	1 Box
Milk	100ml - 3.38fl oz
Eggs	4
Cake Flour	60g - 2.1oz
Cornstarch	20g - 0.7oz
Heavy Cream	100ml - 3.38fl oz

Making the Sponge: In a bowl, crack the eggs and whisk over a double boiler, gradually adding the sugar in 2–3 parts until the mixture is thick and fluffy.
Sift in the cake flour and cornstarch, and gently fold until combined.
Line a baking tray with parchment paper, divide the batter into 6 portions, and pour into round shapes.
Bake in a preheated oven at 190°C (374°F) for 7–8 minutes, then allow to cool.
Making the Fruche: In a bowl, combine Fruche and milk, mixing with a spoon. In another bowl, whip the heavy cream until soft peaks form, then fold it into the Fruche mixture.
Wrap the Fruche mixture in the sponge from step (4) and decorate with fruits, mint, powdered sugar, or any other toppings you like.

Tips:

To easily remove the sponge from the paper, moisten it with a wet brush before peeling off.
Baking times may vary depending on your oven, so adjust accordingly.
The nutritional values do not include any decorative fruits or toppings.

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