This article will discuss how to prepare a delicious and airy yogurt cream for desserts and cakes. This delicacy can be used as an independent dish, it is very healthy, light and low in calories. Such a light dessert can be eaten by young children and those who follow a diet.
To prepare the cottage cheese and yogurt cream, we need the following ingredients: half a kilogram of cottage cheese 2%, low-fat fruit yogurt - 300 g (you can sour cream 15%), any jam - 50 g, cocoa powder - 10 g, prunes 10 pieces, fresh (canned) cherry or apricot.
Thoroughly rub the cottage cheese with ½ part of jam and cocoa, add fruit yogurt there so that our mass is not too liquid. Then we send the resulting cream to a blender and beat until the curd is completely dissolved. We take a bowl and spread the yogurt cream with a slide, on the top with a small spoon we make a small depression in the form of a “crater”.
Pour a little jam into it, send cherry to the same place. We lay the prunes down, it will imitate "frozen magma." The dessert is completely ready. Both children and adults will appreciate its taste - this gentle delicacy will become a favorite dish of your family.
The next recipe will be no less delicious - this is a curd-yogurt cream mousse - light and fairly simple to prepare. This mousse is perfect even for a layer of any baking: pastries, cakes. Gelatin is present in the recipe, the consistency of cream mousse will depend on its quantity. The proportions of the products are allowed to be changed - each time a new shade of taste is obtained.
The classic version of preparation: half a kilogram of cottage cheese, gelatin - 20 g, half a liter of yogurt (you can drink, but not very liquid), peaches, cherries, strawberries, sugar (to taste) and half a glass of boiled water.
Gelatin must first be soaked in cold water for about an hour. Then pour into a pan and slightly warm until gelatin is completely dissolved (do not let it boil). Beat yogurt, cottage cheese, sugar with a blender until a homogeneous mass is formed, pour cooled gelatin into it with a trickle and beat again.
We spread the cream in layers: strawberries - cream - peaches - cream - sweet cherry - cream. We send fruit and yogurt mousse to the cold for several hours so that it freezes well. As a result, we got a delicious dessert, which will be a great addition to the festive table.
Some tips for making this dessert:
- juice can be used to soak gelatin;
- part of the yogurt can be replaced with 30% cream, you get a gentle creamy yogurt cream. Experiment with pleasure, look for new shades of taste and achieve unsurpassed results, and then share your ideas with others.
And finally, we will share a delicious recipe: Pumpkin cake with yogurt cream. For 10 servings you will need:
- pumpkin - 500 gr (grate);
- 4 eggs;
- two hundred grams of almonds;
- one hundred grams of flour;
- 100 g of granulated sugar or powder;
- lemon zest ;
- some salt;
- 5 grams of yeast.
Yogurt cream for cake:
- whipped cream - 60 g;
- yogurt - 300 gr;
- icing sugar - 50 gr.
Grind the almonds in a coffee grinder until flour is formed, then pour it into a bowl and mix with grated pumpkin. Separate the yolks from the proteins: add the yolks with yeast, lemon zest and sifted flour to the pumpkin-almond mass and mix well.
Beat the whites thoroughly with salt and carefully introduce into the dough. Pour the dough onto the greased form, put in the oven preheated to 165 and bake for half an hour. After the cake has cooled, sprinkle it with plenty of icing sugar.
Cooking the cream: whip the cream with icing sugar and lemon zest, mix the mass with yogurt and put on the bowls - serve to the pumpkin cake, or you can lay it in layers like a Tiramisu cake. Having tried it once, you will never refuse this dessert.