When the rich feast draws to a close, many guests enthusiastically accept the offer to try the cake for dessert. Heavy cakes for the stomach, greasy pastry creams attract few people. Serve your guests with cottage cheese jelly for dessert. A recipe with a photo will help you make it quickly and effortlessly. Desserts are best served with a fantasy. Their bright color and rich taste will be remembered by guests for a long time. You can also make a whole jelly cake. It is minimally high- calorie, because it will consist of a single sponge cake. Read in this article various recipes for making jelly with cottage cheese and cook delicious desserts.
From cottage cheese and milk
To warm up, let's start with the easiest recipe. This cottage cheese jelly does not draw on a festive dish, but it deserves to be eaten by a family at dinner. We put on a slow fire a saucepan with a glass of milk. Add two tablespoons of granulated sugar, stir well until it is completely dissolved. As soon as the first signs of boiling appear on milk, turn off the heat. Add a soup spoon of instant edible gelatin. Mix, let cool to room temperature and put in the refrigerator (or, in the cold season, immediately put the saucepan on the balcony). When the mass is sufficiently thickened, knead it with a mixer with one hundred grams of baby curd (with vanilla, raisins or dried apricots). We put the dessert on the dishes and send it to the refrigerator to wait for dinner. Before serving, you can decorate with mint leaves or berries.
Dessert "Zebra"
Let's complicate our task now. Soak 25 grams of gelatin in half a glass of cool 10% cream or whole milk. We do it in an iron circle. When the crystals swell in half an hour, put the container in a water bath. This means that in a wide bowl with boiling water, set a mug. Stir the mixture all the time until the gelatin is completely dissolved. Not bringing to a boil, remove from heat. Cottage cheese (400 g) is passed through a sieve. This will make it easier for us to mix it with six tablespoons of sugar. Add 400 ml of sour cream to the sweet curd mass . Knead. Combine with cream with gelatin. We share everything in two bowls. In one of them, add four tablespoons of cocoa powder and knead well. Now we are starting to lay our cheesecake jelly “Zebra” on the bowls. At the bottom, put a little white mass, smooth the surface with a knife. Next we place the brown layer. Then again white and so on. Decorate the top of the dessert with coconut and place it in the refrigerator for several hours.
Curd jelly with fruits
For this dish, it is better to use canned pineapple in syrup, melon balls or peaches. In a word, all fruits that have a lot of juice will do. First, fill the gelatin package with a glass of warm water. Put on fire and heat until the thickener for jelly dissolves. While the mixture cools down, cut the fruit into cubes and arrange them in a bowl, filling them almost up to half. We wash four hundred grams of cottage cheese through a sieve. Knead it with two glasses of low-fat sour cream and a cup of powdered sugar. Add dissolved gelatin to the mass. Let’s put half of the mixture on the bowls - on top of the fruit. Align the top with a knife. In the second half, add two to three tablespoons of cocoa. Knead and place in a bowl on top of a white layer. Let's put dessert in the fridge for three hours. Before serving, garnish with mint leaves.
Fresh Berry Jelly
Fresh farm cottage cheese with blueberries is a classic. And if they combine in jelly, you get a real extravaganza of taste! We start cooking in the same way as in the previous recipe - we make a thickener from gelatin and water. Wipe 200 grams of cottage cheese through a sieve. Pour it with a glass of orange juice (fresh is preferable). Add a couple of spoons of cane sugar. Knead with a blender. Pour into this mass a third of the thickener and a glass of cream. Stir and pour into the bowls. We put vases in the refrigerator and take on the berries. Pound 150 grams of blueberries and raspberries in different containers in mashed potatoes. Add one third of the thickener to each dish. When the curd jelly hardens a little, pour raspberries on it. We put in the refrigerator for a quarter of an hour. When the raspberry jelly seizes, we spread the blueberry mass. We close each bowl with cling film. We will start decorating desserts four hours after their stay in the refrigerator. For decor, whipped cream and a couple of pieces of fresh whole berries are suitable.
Jelly with cottage cheese and yogurt
We start by preparing a thickener. While it cools, knead or rub through a sieve 200 grams of fresh cottage cheese. Now knead this fluffy mass with three spoons with a hill of sugar. Add two standard packaging of yogurt (non-drinking) with any fruit flavor. Stir and pour half a glass of cream (medium fat). At the end, add diluted gelatin. Now let's think about how to submit our curd jelly in an original way. Photos on culinary sites give us a lot of interesting ideas. Here is one of them. Baking sheet with high sides covered with cling film. Pour out a still liquid mass. Leave to freeze in the cold. Now cut into small cubes. At the bottom of the tartlets we put a spoonful of thick jam. Put the cottage cheese and yogurt jelly in the baskets. Top watering topping.
Jelly with cottage cheese and kefir
This dessert is suitable for those who are on a diet. Soak two tablespoons of instant gelatin in water. After half an hour, put on fire, stir and set aside to cool. Rub the cottage cheese (200 g) through a sieve and mix with the same amount of granulated sugar. You can replace some of it with liquid honey. Kefir of usual fat content (400 ml) is slightly heated. Pour it to the curd. Add gelatin there. A handful of fresh or frozen strawberries (but any other berries will do) are mashed with a blender or a simple fork. Also add to the curd jelly. We rub another lemon or orange peel there. This will give the dessert a flavor. Dip the edges of the bowl into the water, and then into the coconut. It will turn out as if frost. Let’s put the jelly on the bowls. Put in the refrigerator for three hours. Decorate the dessert with whole berries, mint leaves and jam.
Jelly with cottage cheese and sour cream
We will use canned fruits in this product: peaches, pineapples or cocktail platter. To balance the sour taste of sour cream, the main ingredient is not ordinary cottage cheese, but baby mass - with vanilla or raisins. But we begin work, as always, when dealing with jelly, with the preparation of a thickener. While the gelatin cools, finely chop the fruit (2 peaches or several pineapple rings). In children's curds (400 grams) add a glass of sour cream and granulated sugar. Knead until smooth. Now you can add slightly cooled gelatin. Knead the sour cream jelly again . Put fruit on the bottom of the bowls. We put half the amount of jelly on them. In the remaining part, put two tablespoons of cocoa powder. Stir and place on top of a white layer of dessert. Put the ice-cream bowls in the cold for two to three hours. Garnish with whipped cream, candied fruit and nuts.
Sponge cake with jelly
This dessert will be a great treat after a plentiful feast. The cool jelly at the top of the cake looks great and arouses appetite, especially on hot summers. First, bake a sponge cake. Softened butter (50 g) is mixed with 75 g of sugar. Add three eggs and two tablespoons of sour cream. Knead until smooth. Add flour and baking powder bag. The dough should be “wet”. Add 2-3 tablespoons of cocoa and a handful of nuts. Mix, put in a form and set to bake. Now prepare the second layer of cottage cheese. Two hundred grams of cottage cheese is passed through a sieve. Mix with a glass of sour cream and 2-3 tablespoons of powdered sugar. We spread this mass on the finished and already cooled biscuit cake. We put the cake in the refrigerator so that the cheesecake “takes”. On top of it, you can lay out both ordinary, fruit, and curd jelly. To do this, prepare a thickener, knead with cheese mass, set in the cold. When the jelly becomes viscous, put it on top of the cake.