Ingredients
Yogurt (fat and fillers taste, it is possible to use a mixture of different yogurts, such as simple and pineapple) — 500 g
Instant gelatin — 25 g (1 sachet)
Instant gelatin — 25 g (1 sachet)
Sugar — 4 tbsp or to taste (depends on sweetness of yogurt)
Fruits, berries (in season, optional) — 200-300 g
Fruits, berries (in season, optional) — 200-300 g
How to prepare:
Instant gelatin is dissolved in 100 g of hot water (the water may optionally be replaced with fruit juice).
Yogurt mixed with sugar and beat well with a mixer or whisk.
Meanwhile, fruits and berries wash, large — finely chopped.
Chilled gelatinous mass, add in the yogurt and again beat until smooth.
Add to yogurt-based fruit and berries, mix gently.
Pour the mixture into the prepared pan, lined with foil or cling film.
Refrigerate until firm (about 3 chasov).
Ready to decorate or just starting to freeze a fruit cake or berries.
Remove the finished cake from the mold, serve.
Yogurt mixed with sugar and beat well with a mixer or whisk.
Meanwhile, fruits and berries wash, large — finely chopped.
Chilled gelatinous mass, add in the yogurt and again beat until smooth.
Add to yogurt-based fruit and berries, mix gently.
Pour the mixture into the prepared pan, lined with foil or cling film.
Refrigerate until firm (about 3 chasov).
Ready to decorate or just starting to freeze a fruit cake or berries.
Remove the finished cake from the mold, serve.
And:
– the number of gelatin can be modified as desired: for a more dense cake to increase the quantity but if you like less dense — soft jelly and features, the number of gelatin can be reduced.
yogurt can replace sour cream: you get a very tasty, but more nutritious.
– the number of gelatin can be modified as desired: for a more dense cake to increase the quantity but if you like less dense — soft jelly and features, the number of gelatin can be reduced.
yogurt can replace sour cream: you get a very tasty, but more nutritious.
Nice!