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@urr911_:

annethh🐰
annethh🐰
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Wednesday 24 January 2024 01:47:29 GMT
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jennyhairclip
Jenyyy :
Cantik bangeeeet 🔥
2024-01-24 03:55:39
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beruangputihxxx
hiipot :
apa ini 😳😳😳
2024-01-24 03:18:56
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muda_management
MUDA MANAGEMENT :
Permisi, saya mau ngajak kamu jadi talent kita. Apakah kamu pernah live streaming sebelumnya? Jaminan Gapok minimal diatas UMR sebulan kalo sepi live
2024-01-24 03:07:52
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Who could have done this? 👀 Remember that chocolate is very good for fat-loss! 😝 So be sure to plan it into your calorie budget! #chocolateaddict
Who could have done this? 👀 Remember that chocolate is very good for fat-loss! 😝 So be sure to plan it into your calorie budget! #chocolateaddict
É a NOVA CHAMPIONS Papaii🤩 #ucl #champions
É a NOVA CHAMPIONS Papaii🤩 #ucl #champions
Protein Peppermint Caramel Fridge Tart 🍮 If a peppermint caramel pudding had a baby with a classic fridge tart and then the baby went on a diet - this would be it 🤣🤣🤣 Peppermint caramel tart will always be my ultimate pudding! So I did a lot of experimenting to make a low cal high protein fridge tart that gives me all of the OG pudding feels with 1/3 of the calories! If you make one low cal pudding for your family this festive season - make sure this is it! It is crazy simple to make and will take an hour from start to finish - setting time included! SAVE the recipe and share with you pudding-loving besties! A recipe present 🎄 everyone needs!! Here goes: Ingredients: Base: 100g All Bran Flakes 3 Sweeteners (or sugar if you like) Boiling Water Tart: 1 Can Lite Coconut Milk 80ml Almond Milk 30g Vanilla Protein Powder 40g Sugar Free Vanilla Instant Pudding 1 Tsp Salt 6 Sweeteners 15g Powdered Gelatine Topping: 50g Caramel Treat (or Biscoff Spread) 20g Peppermint Crisp Chocolate Instructions: 1. Mix all bran, sweetener & hot water until you get a stiff porridge consistency - add less water in the beginning and then add more as needed as you don't want it to be runny. 2. Spoon the all bran mix into a medium sizes pyrex dish to form the base - set aside 3. In a nutribullet or blender - add all of the tart ingredients, with the exception of the gelatine. 4. Prepare the gelatine powder by adding it to a small bowl with a dash of water - pop into the microwave for 20-30 seconds until it boils 5. Stir the gelatine powder until it is dissolved completely - then add a dash of cold water and stir again 6. Throw the gelatine mixture into the blender and blend *right away* - this is key to ensure the gelatine does not start to set 7. Pour the mixture over the all bran base and pop into the freezer (30 minutes) or fridge (1/2 hours) to set 8. Prepare the caramel topping by adding it to a small bowl with a dash of milk - stir to loosen it and create thinner consistency 9. Pour over the tart once set and then grate on the chocolate 10. Cut into 6 large slices or 8 smaller slices - serve cold and enjoy! Calories per slice (if cut into 6) 168 Cals (P10g/C23g/F6g) 🤯
Protein Peppermint Caramel Fridge Tart 🍮 If a peppermint caramel pudding had a baby with a classic fridge tart and then the baby went on a diet - this would be it 🤣🤣🤣 Peppermint caramel tart will always be my ultimate pudding! So I did a lot of experimenting to make a low cal high protein fridge tart that gives me all of the OG pudding feels with 1/3 of the calories! If you make one low cal pudding for your family this festive season - make sure this is it! It is crazy simple to make and will take an hour from start to finish - setting time included! SAVE the recipe and share with you pudding-loving besties! A recipe present 🎄 everyone needs!! Here goes: Ingredients: Base: 100g All Bran Flakes 3 Sweeteners (or sugar if you like) Boiling Water Tart: 1 Can Lite Coconut Milk 80ml Almond Milk 30g Vanilla Protein Powder 40g Sugar Free Vanilla Instant Pudding 1 Tsp Salt 6 Sweeteners 15g Powdered Gelatine Topping: 50g Caramel Treat (or Biscoff Spread) 20g Peppermint Crisp Chocolate Instructions: 1. Mix all bran, sweetener & hot water until you get a stiff porridge consistency - add less water in the beginning and then add more as needed as you don't want it to be runny. 2. Spoon the all bran mix into a medium sizes pyrex dish to form the base - set aside 3. In a nutribullet or blender - add all of the tart ingredients, with the exception of the gelatine. 4. Prepare the gelatine powder by adding it to a small bowl with a dash of water - pop into the microwave for 20-30 seconds until it boils 5. Stir the gelatine powder until it is dissolved completely - then add a dash of cold water and stir again 6. Throw the gelatine mixture into the blender and blend *right away* - this is key to ensure the gelatine does not start to set 7. Pour the mixture over the all bran base and pop into the freezer (30 minutes) or fridge (1/2 hours) to set 8. Prepare the caramel topping by adding it to a small bowl with a dash of milk - stir to loosen it and create thinner consistency 9. Pour over the tart once set and then grate on the chocolate 10. Cut into 6 large slices or 8 smaller slices - serve cold and enjoy! Calories per slice (if cut into 6) 168 Cals (P10g/C23g/F6g) 🤯
แค่อยากจะเกี่ยวเธอมาไว้กอดทั้งตัวและใจ❤️🥰 #ขึ้นฟีดเถอะ #อย่าปิดการมองเห็น
แค่อยากจะเกี่ยวเธอมาไว้กอดทั้งตัวและใจ❤️🥰 #ขึ้นฟีดเถอะ #อย่าปิดการมองเห็น


Honestly tho! #gay #bi #lgbt #viral #boyfriend #FroshWeek
Honestly tho! #gay #bi #lgbt #viral #boyfriend #FroshWeek

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