Yogurt jelly with whipped cream

Name: Yogurt jelly with whipped cream - Valeria B.
Ingredients: 200 g yogurt 4; 5 tablespoons sugar 200 ml liquid cream one packet of gelatin (Dr.Oetker)

Dessert - Yogurt jelly with whipped cream by Valeria B. - Recipia

There are days when I don’t feel like turning on the oven and I crave something refreshing, especially when the temperature rises. Yogurt jelly with whipped cream is one of those quick desserts I whip up on the go, hassle-free. I usually make it when I have leftover yogurt in the fridge and a carton of liquid cream on hand. If I also have some fresh fruit, even better. Quick Info Total time: about 3 hours (includes cooling) Preparation time: 15-20 minutes Cooking/baking time: not required Servings: 4 Difficulty: easy Recipe type: cold dessert, perfect for warm days or when you need something quick and light Ingredients 200 g yogurt (any type, preferably natural) 4-5 tablespoons sugar (to taste and depending on the type of yogurt) 200 ml liquid cream 1 packet gelatin (Dr. Oetker, usually the packet contains 10 g) 3 tablespoons cold water (for the gelatin) Fresh fruit (optional) Preparation Method 1. In a large bowl, combine the yogurt and sugar. Whisk with a whisk or spatula until the sugar dissolves. If I use Greek yogurt or a creamier type, the dessert will turn out denser. 2. Separately, whip the liquid cream until it forms soft peaks. It shouldn't be over-whipped, just enough to be fluffy and not runny. Then, gently fold it into the yogurt mixture, taking care not to lose volume. 3. Hydrate the gelatin in 3 tablespoons of cold water in a small bowl. Wait about 5 minutes until it absorbs the liquid. Then, dissolve it in the microwave for about 10-15 seconds (it shouldn’t boil, just become fluid). If I don’t have a microwave, I can dissolve it using a double boiler. 4. Pour the melted gelatin into the yogurt and cream mixture. Make sure to pour it in a thin stream while constantly stirring to distribute it evenly and avoid lumps. 5. If I have fruit on hand (strawberries, blueberries, peaches), I add them now, either chopped or whole, directly into the mixture or into the molds before pouring in the mixture. 6. Distribute the mixture into individual molds or a larger mold. Place them in the fridge for at least 2 hours, usually 3 hours, for the jelly to set. 7. Remove the dessert from the fridge, either unmold it or serve it directly from the molds, as preferred. Why I Make This Recipe Often I find it one of the quickest options for a cold dessert, especially in summer. It doesn’t involve cooking, and there aren’t many dishes to wash. I can easily adjust the flavor, and it’s great when I have guests or want something light after a meal. It keeps well in the fridge for a day or two without changing its texture. Tips and Variations Tips The gelatin needs to be well-hydrated; otherwise, it won’t dissolve evenly, and the dessert won’t set properly. It’s important that the melted gelatin is not hot when I incorporate it, to avoid curdling the yogurt or cream. The liquid cream should be cold; it whips up easier that way. If I want a more subtle flavor, I can use vanilla-flavored yogurt. Substitutions Plain yogurt can be replaced with Greek yogurt for a denser texture. Sugar can be substituted with honey or a sweetener, as preferred. Vegetable cream can be used if necessary, but the texture and taste will differ. Variations I can add lemon zest or vanilla to the mixture for a different flavor. Fruits can be added inside or on top, according to preference. For a layered look, I can pour half of the mixture, add fruit, then top with the rest. Serving Ideas I serve it cold, directly from small molds or inverted onto a plate. It pairs well with seasonal fresh fruit or a quick sauce made from pureed fruit. It can be placed in transparent cups for a visually appealing effect. Frequently Asked Questions 1. What can I substitute for gelatin if I want it to be vegetarian? Agar-agar can be used, but it requires different proportions and needs to be boiled, not just dissolved. The final texture will be slightly different. 2. What type of yogurt is best for this recipe? Natural yogurt, preferably higher fat or Greek, provides a nicer consistency. Low-fat yogurt will be somewhat runnier. 3. Can it be made without cream? Yes, but it will result in a denser yogurt jelly, more similar to panna cotta. The cream adds fluffiness. 4. How do I remove the dessert from the mold? If I use silicone or plastic molds, it usually comes out easily. For other types, I can quickly run the mold under warm water for a few seconds, then invert it. 5. Can I use store-bought fruit yogurt? Yes, but I should be mindful of the sugar content, as they are already sweetened. I can reduce the sugar in the recipe or omit it altogether. Nutritional Values Approximately, per serving (from 4): Calories: 160-200 Protein: 4-5 g Carbohydrates: 15-20 g Fat: 9-11 g Values may vary depending on the type of yogurt, sugar used, and whether or not fruit is added. Gelatin has negligible caloric contribution, but cream and yogurt make a difference. Storage and Reheating The dessert can be stored in the refrigerator, covered, for up to 2 days. Freezing is not recommended, as the texture will not remain the same after thawing. It does not require reheating and is served cold. If it has been in the fridge for too long, it may firm up slightly, but generally, the texture remains good for consumption.

Yogurt jelly with whipped cream

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