First layer I used double thick yogurt 
Second layer biscuits of ur choice 
Blueberries and strawberries 
Cream cheese with icing sugar, vanilla extract and cream 
Chocolate for garnishing 
I used chocolate just to shut them up.

Source: Mpho Babeswekishi Nogueira

Vanilla and Chocolate cake.
2 cups flour 
2 teaspoons baking powder 
3 Eggs
1 cup milk
2 teaspoon vanilla essence
2 tablespoons cocoa powder 
Half a cup oil
1 cup icing sugar 

Beat the eggs and icing sugar together. Add milk, oil and the vanilla essence. 
Separately mix the dry ingredients and then add to your mixture. Divide into 2. Then add cocoa powder to the other mixture and mix. 
Grease your pan and the pour mixture bit by bit until its finished.
Bake until the cake is well done. It can take up to 40 minutes. 
Allow to be cooled and serve with custard.

Source: Nkgono Matjukutja

Ingredients
1 Guava
2 cups Water melon
1 Banana
1/2 tsp salt
1 tbsp sugar if required
Ice cubes
Milk

Method
Peel banana and slice. Wash the guava and chop, slice the water melon too. Combine all ingredients. Blend till smooth and frothy. Add sugar if necessary.
Place some ice cubes in a glass and pour the smoothie over it.
Garnish with some finely cubes watermelon.

Information
Smoothie is an easiest way to nourish your body with essential nutrients. It gives you essential minerals and vitamins too. You only need some fruits, milk and blender to make this healthy drinks.
Most fruits are high in vitamins A and C
This smoothie has guava, which is high in folate too.

And banana is a most popular and delicious fruit. It contains fibre, several essential nutrients and anti oxidant. Its good for heart, digestion and weight loss.

If you want to make it dairy free you can use any fruit juice instead of milk. You can use any fruit juice of your choice.
Make some for your family, we suggest this healthy drinks for perfect breakfast.
DON’T FORGET TO SHARE!

Credit: Foodbook Recipes

350g stork to bake margarine 
1 and half cup icing sugar
3 and half cups plain flour
4 egg yolks(yellow part)
2tsp vanilla extract
1/2 cup strawberry jam
1/4 tsp salt

Method
Cream icing sugar and butter until it is creamy then add salt, egg yolks and vanilla extract mix well then add flour(sifted) mix it well then on a floured surface take out ur dough and mix it well then put it in a cling wrap and refrigerate for 30 minutes(do not skip this step) then take you out and put it on a floured surface, using a rolling pin roll about 6mm on ur dough and cut with ur cookie cutter leaving a whole to put jam in then bake for 15 minutes or until golden brown

Jam tart cookies (googled and baked) 
350g stork to bake margarine 
1 and half cup icing sugar
3 and half cups plain flour
4 egg yolks(yellow part)
2tsp vanilla extract
1/2 cup strawberry jam
1/4 tsp salt

Method
Cream icing sugar and butter until it is creamy then add salt, egg yolks and vanilla extract mix well then add flour(sifted) mix it well then on a floured surface take out ur dough and mix it well then put it in a cling wrap and refrigerate for 30 minutes(do not skip this step) then take you out and put it on a floured surface, using a rolling pin roll about 6mm on ur dough and cut with ur cookie cutter leaving a whole to put jam in then bake for 15 minutes or until golden brown.

Credit: Slungile Maka Bhoyo Mbatha

INGREDIENTS

• Crust:
• 2 cups pretzels, crushed
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 2 tablespoons sugar
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• Filling:
• 2 cans peaches, drained, peaches pat dry
• 2 cups water, boiling
• 1 (8 oz.) container frozen whipped topping
• 1 (8 oz.) package cream cheese, room temperature
• 1 (6 oz.) package peach jello
• 1/2 cup sugar

PREPARATION

1. Preheat oven to 400ºF, and grease a 13×9-inch baking dish with nonstick spray.
2. In a medium bowl, combine pretzels, sugar, cinnamon and nutmeg. Stir in melted butter, and mix thoroughly.
3. Transfer pretzel mixture to baking dish, and gently press into an even layer. Bake crust for 8-10 minutes, then set aside to let cool.
4. In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping.
5. Spread mixture over cooled crust, then refrigerate 1 hour, or until set.
6. In a large bowl, combine jello packet with boiling water and stir thoroughly until completely dissolved. Let cool to room temperature.
7. Top the cream cheese layer of the cake with peach slices, then gently pour gelatin over cream cheese layer.
8. Refrigerate until set, 2-3 hours. Serve chilled, and enjoy!

Recipe adapted from 12 Tomatoes