Light yogurt cake with kiwi and banana

Light cottage cheese and fruit dessert.

200 g shortbread cookies

70 g butter

4 kiwis

2 bananas

500 ml yogurt

70 g sugar

1 tablespoon lemon juice

4 teaspoons gelatin

0.5 cup boiling water

Cake decoration:

2 kiwis

40 g almond flakes


Crush the cookies into crumbs and add softened butter (if the butter is solid, you can melt it in a double boiler).

Mix everything into a homogeneous mass.

Line a detachable baking pan with parchment paper and spread the cookie mixture into a crust. Place the prepared base in the refrigerator for at least 30 minutes.

Pour 0.5 cup of water over the gelatin and let it swell for 25-30 minutes.

Peel and dice the kiwis. Combine kiwis, lemon juice, and sugar.

Heat everything over medium heat for 2-3 minutes until the kiwis release juice, then cool.

Pour the swollen gelatin and yogurt into the mixture. Mix everything well.

Place 1-2 sliced bananas on the crust. Then pour the yogurt mixture over everything and let it set in the freezer or refrigerator for 6 hours or overnight.

Remove the finished cake from the pan and carefully remove the parchment paper.

Garnish with slices of kiwi and lightly toasted almond flakes.

Enjoy your meal!

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