Yogurt Cream Mold With Raspberry Sauce Recipe
You have to try this Yogurt Cream Mold With Raspberry Sauce. Yogurt Cream Mold With Raspberry Sauce serves as a real enjoyable meal for your family :). Prepare it straight away!
Summary
Ingredients
| Unflavored gelatin | 4 Teaspoon (YOGURT CREAM MOLD:) | |
| Cold water | 1/4 Cup (16 tbs) (YOGURT CREAM MOLD:) | |
| Heavy cream | 1 1/2 Cup (16 tbs) (YOGURT CREAM MOLD:) | |
| Sugar | 1/2 Cup (16 tbs) (YOGURT CREAM MOLD:) | |
| Plain non-fat yogurt | 2 1/4 Cup (16 tbs) (YOGURT CREAM MOLD:) | |
| Vanilla | 1 Teaspoon (YOGURT CREAM MOLD:) | |
| Raspberries | 2 10 Ounce, frozen (RASPBERRY SAUCE:) | |
| Sugar | 2 Tablespoon (RASPBERRY SAUCE:) | |
| 1 tbs (15 ml) lemon juice kiwi or orange slices, for garnish, optional | ||
Directions
Yogurt Cream Mold: In a small bowl, soften the gelatin in the cold water for about 10 minutes.
In a saucepan, combine the cream and sugar, then cook over medium heat, stirring constantly, for 5 minutes or until the sugar is dissolved.
Remove from heat.
Add the gelatin mixture and stir until the gelatin is dissolved.
Transfer to a bowl.
Let the mixture cool for about 5 minutes, then whisk in the yogurt and vanilla.
Mix well.
Rinse a pretty 1-quart mold or individual molds with cold water; shake the mold(s) but don't dry.
Pour in the yogurt mixture; chill for 2 hours.
Dip a knife in warm water and run the blade around the edge of the mold.
Invert the mold and rap on it to loosen the yogurt cream.
Raspberry Sauce: Just before serving", top with a sauce of combined raspberries, sugar and lemon juice.
Garnish with kiwi slices if desired.
In a saucepan, combine the cream and sugar, then cook over medium heat, stirring constantly, for 5 minutes or until the sugar is dissolved.
Remove from heat.
Add the gelatin mixture and stir until the gelatin is dissolved.
Transfer to a bowl.
Let the mixture cool for about 5 minutes, then whisk in the yogurt and vanilla.
Mix well.
Rinse a pretty 1-quart mold or individual molds with cold water; shake the mold(s) but don't dry.
Pour in the yogurt mixture; chill for 2 hours.
Dip a knife in warm water and run the blade around the edge of the mold.
Invert the mold and rap on it to loosen the yogurt cream.
Raspberry Sauce: Just before serving", top with a sauce of combined raspberries, sugar and lemon juice.
Garnish with kiwi slices if desired.
Chef
