Make Yogurt Gums Yourself

1. Rinse a flat, rectangular bowl (approx. 15 x 20 cm) with cold water and line it with cling film. Smooth the film so that there are no creases. Prepare small cookie cutters. Anyone who owns silicone praline molds rinses them out with cold water and keeps them ready. It also works with the plastic Toffifee packaging.
2. Bring water to a boil in a saucepan. Take off the stove. Stir in gelatine. When it has dissolved, stir in the jelly until it has dissolved. Then let the mixture rest for approx. 5 minutes so that the air bubbles created by stirring go back. If there is still a whitish foam on the mass, carefully skim it off with a spoon.
3. Now add the yoghurt and stir in vigorously until everything has combined well and the yoghurt mixture no longer has whitish spots. Then add sugar or sweetener to taste. Immediately fill the bowl or the corresponding molds and place in the refrigerator for about 2 hours.
4. When it has set, tip it out of the bowl, peel off the cling film and cut out small figures. Just eat the leftovers. Fill the finished yoghurt gums into a well-sealable container and store at room temperature.
5. Since they are plastered off very quickly, I cannot give any real information about the durability. But if you are not sure, you can store it in the refrigerator and only take out as much as is needed for consumption. However, they taste best when they are not just out of the refrigerator, but at room temperature. So take it out earlier accordingly.
6. A healthy snack that comes very close to the original. ……. and calms your conscience a bit ……… 😉

Annotation:

1. The above quantity refers to 1 serving. The 3 different colors shown are therefore 3 separate portions.
2. Jelly recommended for the flavors raspberry, woodruff, lemon. For sweetening instead of sugar, I used 4 lightly heaped tablespoons of stevia sugar for 2 servings and I have to say that I like it better. I can’t say how it is with agave syrup or the like. Maybe he can change the consistency.