- 1 Lemon
- 250 g of natural yogurt
- 5 tablespoons of agave syrup
- 250 g of papaya in syrup
- 2 teaspoons of agar-agar powder
- Ground cinnamon
Grate the skin of the lemon taking care not to grate the white part. Next we beat the yogurt with half of the syrup and the lemon zest. Reserve it.
Crush the papaya with the juice of half a lemon and the rest of the syrup. Mix the agar with 50 ml of water and put it on the heat until it reaches the boiling point. Stir it for about 20 seconds and remove it. Distribute the dissolved agar: half to the yogurt shake and the other half to the papaya shake.
Put a little of both shakes in a glass, taking care not to mix them to get the two-color effect. We will leave the glasses in the fridge and sprinkle with a little ground cinnamon in the moment of serving.