John Myers
Ingredients for 1 servings:
- 2 packs of cookies (Oreos)
- 50 g butter
- 300 g yogurt
- 1 pack flavoring, bourbon vanilla
- 1 pinch of salt
- 1 pack of gelatin, ground
- 150 ml water
- 50 g sugar
- 350 g reduced-fat cream cheese, e.g., Philadelphia Balance
- 175 g cream cheese (chocolate cream cheese, e.g. Philadelphia with Milka
Instructions
Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes
Place 20 Oreo cookies in a freezer bag. Seal the bag and completely crumble the contents with a rolling pin. Melt the butter, mix it with the crumbs, and press it into a springform pan lined with baking paper. Mix the yogurt, vanilla extract, and salt with a mixer. Soak the gelatin in 150ml of cold water for 10 minutes. Add the sugar and heat everything while stirring until the gelatin has dissolved. Quickly stir into the yogurt mixture. Mix 2/3 of the yogurt mixture with the reduced-fat cream cheese until smooth. Mix the remaining yogurt mixture with the chocolate cream cheese until smooth. Pour half of the chocolate cream cheese mixture into the springform pan. Carefully pour the white cream cheese mixture over the top. Use the remaining chocolate cream to create the brown eye spots and the nose and mouth area of the panda bear. Chill the cake for 3 hours. Decorate the eyes, nose, and ears with Oreo cookies before serving.
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