John Myers
Ingredients for 1 servings:
- 1 bag of jelly, without sugar, lemon
- 1 bag of jelly, sugar-free, woodruff
- 1 bag of jelly, sugar-free, raspberry
- 3 tbsp sugar
- 10 sheets of gelatin
- 1 tsp sweetener
- 750 g low-fat yogurt
- 150 g low-fat curd cheese
- 2 tbsp vanilla sugar, or 1 packet of vanilla baking powder = OP
- 1 cake base (sponge cake with fruit base)
Instructions
Working time approx. 45 minutes; Rest time approx. 9 hours; Total time approx. 9 hours 45 minutes
WW or Low Fat, for 12 pieces
Separate the jelly types according to the package instructions, using 1/2 liter of water and 1 tablespoon of sugar each. Season to taste with sweetener, pour the liquid into shallow bowls, and let it set for about 5 hours. For the topping, mix the yogurt with the quark and vanilla sugar and season to taste with sweetener. Soften the gelatin, squeeze out the excess water, dissolve it, and fold 2 tablespoons of the yogurt cream into the gelatin. Stir in the remaining cream. Place the sponge cake on a cake plate and place a cake ring around it. Cut the jelly into cubes, set a few cubes aside, and stir the remaining cubes into the cream. Spread the cream on the base, garnish with the jelly cubes, and chill for about 4 hours.
Facebook Comments