Delicate yoghurt cream for all occasions

In this article, we will talk about how to prepare a delicious and airy yoghurt cream for desserts and cakes. This delicacy can be used as an independent dish, it is very useful, easy and low-calorie. Such a light dessert can be eaten by small children and those who adhere to a diet.

To prepare a curd-yoghurt cream, we need the following ingredients: half a kilo of curds 2%, low-fat fruit yogurt - 300 gr (you can sour cream 15%), any jam - 50 gr, cocoa powder - 10gr, 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 the resulting cream is sent to a blender and whisked until the cottage cheese is completely dissolved. We take a kremanka and spread the yoghurt cream with a slide, on the top with a small spoon we make a small groove in the form of a "crater".

In it we pour a little jam, there we send the cherry. Prune the prunes, it will simulate a "frozen magma". The dessert is completely ready. Its taste will be appreciated by both children and adults - this gentle delicacy will become your family's favorite dish.

The following recipe will be no less delicious - this curd-yoghurt cream-mousse - light and simple enough to prepare. This mousse is perfect for even a layer of any baking: cakes, cakes. Gelatin is present in the formula, the consistency of cream-mousse will depend on its amount. The proportions of products are allowed to be changed - each time a new shade of taste is obtained.

The classic version of the preparation: half a kilogram of cottage cheese, gelatin - 20 grams, half a liter of yogurt (you can drink, but not much liquid), peaches, cherries, strawberries, sugar (to taste) and half a cup of boiled water.

Gelatin must first be soaked in cold water for about an hour. Then pour into a saucepan and lightly heat until the gelatin is completely dissolved (do not allow to boil). Yogurt, cottage cheese, sugar, beat with a blender until a homogeneous mass is formed, pour the gelatin into it and pour it down again.

We spread the cream layers: strawberries - cream - peaches - cream - cherries - cream. Fruit yoghurt mousse is sent to the cold for several hours, so that it freezes well. As a result, we have a delicious dessert, which will be an excellent addition to the festive table.

A few tips for making this dessert:

- juice can be used to soak gelatin;

- part of yogurt can be replaced by 30% cream, a delicate creamy yoghurt cream will be obtained . Experiment with pleasure, look for new shades of taste and achieve an unsurpassed result, and then share with others your ideas.

And finally we will share a delicious recipe: Pumpkin cake with yoghurt cream. 10 servings will require:

• Pumpkin - 500 gr (grate);
• 4 eggs;
• Two hundred grams of almonds;
• One hundred grams of flour;
• 100 gr of granulated sugar or powder;
• Lemon peel ;
• A little salt;
• 5 g of yeast.

Yoghurt cream for cake:

• Whipped cream - 60 g;
• Yoghurt - 300 gr;
• Powdered sugar - 50 gr.

Almond crush in a coffee grinder before the formation of flour, then pour it into a bowl and mix with the grated pumpkin. Separate yolks from proteins: yolks with yeast, lemon zest and sifted flour add to the pumpkin-almond mass and mix well.

Proteins carefully beat up with salt and gently put into the dough. On the oiled form pour the dough, put in a preheated to 165C oven and bake for half an hour. After the cake has cooled, sprinkle it abundantly with powdered sugar.

We prepare the cream: whisk the cream with sugar powder and lemon zest, mix the mass with yoghurt and lay out on kremankam - serve to pumpkin cake, and you can lay in layers like a cake "Tiramisu". Once you try it, you will never give up this dessert.