INGREDIENTS
1
Mint, fresh leaves
1/2 cup
Raspberries
1
Raspberries, fresh
35 oz
Vanilla soy yogurt
1/2 cup
Agave
1/2 cup
Margarine
1/2 cup
Plant-based margarine
2
bags Vanilla pudding powder or custard powder
2 1/8 cups
All-purpose flour
1 1/2 tbsp
Baking powder
2 tbsp
Water