Yoghurt Cake is the recipe of a light cake, low in calories. It doesn’t require baking.
For the crust:
- Biscuit crumbs, 200 g
- Butter, 100 g (or ready-made crust for cheesecake)
- Vanilla yoghurt, 300 g
- Cottage cheese, 300 g
- Sour cream 200 g
- Sugar powder, 100 g
- Gelatin, 20 g
- Fruit gelatin (with some flavour)
Prepare the crust. Mix butter with biscuit crumbs and lay out onto the removable baking dish.
Mix cottage cheese (grind it with blender) and yoghurt with sour cream.
Dissolve gelatin in 200 ml of boiling water. Add 200 ml of cold water and mix till it dissolves entirely.
Add gelatin into cheesy mass and mix well. Lay out onto the crust. Put into fridge for 3-4 hours.
Cut any fruit you like and garnish yoghurt cake. Check if the cake has thickened enough for fruit to remain on the surface.
Now take fruit gelatin and dissolve it the same way and same proportions you did with ordinary one (dissolving in boiling water and adding cold one). Pour this mixture onto the fruit pieces. Put the cake into fridge again for 2-3 hours.