{"id":290,"date":"2026-01-27T16:50:53","date_gmt":"2026-01-27T19:50:53","guid":{"rendered":"https:\/\/gastronomiamundo.online\/?p=290"},"modified":"2026-01-27T16:50:54","modified_gmt":"2026-01-27T19:50:54","slug":"geladinho-de-morango","status":"publish","type":"post","link":"https:\/\/gastronomiamundo.online\/index.php\/2026\/01\/27\/geladinho-de-morango\/","title":{"rendered":"Geladinho de Morango"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredientes<\/h2>\n\n\n\n<ul>\n<li>500 g de morangos frescos<\/li>\n\n\n\n<li>1 lata de leite condensado<\/li>\n\n\n\n<li>1 lata de creme de leite (opcional, mas deixa mais cremoso)<\/li>\n\n\n\n<li>1 copo de \u00e1gua (200 ml)<\/li>\n\n\n\n<li>A\u00e7\u00facar a gosto (opcional)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Modo de preparo<\/h2>\n\n\n\n<ol>\n<li><strong>Lave os morangos<\/strong> e retire as folhas.<\/li>\n\n\n\n<li>Coloque os morangos no liquidificador.<\/li>\n\n\n\n<li>Adicione o leite condensado e a \u00e1gua.<\/li>\n\n\n\n<li>Bata bem at\u00e9 ficar uma mistura homog\u00eanea.<\/li>\n\n\n\n<li>Se quiser mais cremoso, acrescente o creme de leite e bata novamente.<\/li>\n\n\n\n<li>Prove e, se necess\u00e1rio, adicione a\u00e7\u00facar (dependendo do morango).<\/li>\n\n\n\n<li><strong>Despeje a mistura em saquinhos para geladinho.<\/strong><\/li>\n\n\n\n<li>Amarre bem e leve ao freezer por <strong>4 a 6 horas<\/strong>.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Dica extra (pra ficar mais gostoso)<\/h2>\n\n\n\n<ul>\n<li>Se quiser mais sabor de morango, coloque <strong>1 caixa de morangos congelados<\/strong> no lugar de parte dos frescos.<\/li>\n\n\n\n<li>Para ficar mais natural, n\u00e3o use a\u00e7\u00facar e s\u00f3 use leite condensado.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Modo de preparo Dica extra (pra ficar mais gostoso)<\/p>\n","protected":false},"author":1,"featured_media":291,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[103,146,38],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts\/290"}],"collection":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/comments?post=290"}],"version-history":[{"count":1,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts\/290\/revisions"}],"predecessor-version":[{"id":292,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts\/290\/revisions\/292"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/media\/291"}],"wp:attachment":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/media?parent=290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/categories?post=290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/tags?post=290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}