How to prepare the most simple, but original and even healthy dessert? Easily! For this you will need yogurt, both natural and any other flavor. You just need to be patient: this sweetness takes time to harden.
Simple recipe
How to cook:
Yogurt jelly with fruits
It will take 7 hours to prepare.
How many calories - 94.
How to cook:
How to make dessert with cocoa
It will take 5 hours to prepare.
How many calories – 130.
How to cook:
- Divide the water and gelatin into two parts. Prepare two bowls, into which you must first pour half of the specified amount of gelatin, and then pour 50 ml of water at room temperature into each bowl. Leave for half an hour.
- After this, place one bowl in a water bath. Heat until the grains melt, and then stir in all the cocoa. There should be no lumps.
- Remove from heat and pour in half of the entire mass of yogurt, stir vigorously with a whisk. Also add half the sugar here and dissolve it too.
- Pour the mixture into the molds, but only fill them halfway. It will turn out beautifully if it is a glass form.
- Place in the freezer for half an hour to allow the jelly to harden a little.
- Heat the second part of the gelatin mass in the same way, then add sugar and yogurt, mix everything with a whisk.
- This white mass needs to be poured over the chocolate one.
- Grate the chocolate coarsely. To do this, it is better to freeze it in advance. Sprinkle the jelly with shavings and put it in the refrigerator for another four hours, and then serve.
Striped yogurt jelly
It will take 4 hours 30 minutes to prepare.
How many calories – 56.
How to cook:
- Prepare small molds for the future dessert.
- Gelatin should be prepared in the specified quantity strictly according to the instructions on the package. The process is standard: soak, then heat in a water bath. Divide the resulting liquid into three equal parts.
- Pour all three types of yogurt into separate bowls. You can use different flavors, the main thing is that they differ in color. You can take the same yogurt, but add different colors.
- Add three tablespoons of honey to each bowl of dairy product. It must be liquid so that it can dissolve easily.
- Add each portion of gelatin to each bowl of yogurt.
- Mix everything well with a whisk.
- First you need to take the most beautiful color of yogurt. It needs to be poured to the bottom. The choice of color depends only on personal taste.
- Pour this part into all the molds, it should fill them by a third. If it's a flexible silicone mold, it needs to be placed on a tray, otherwise it won't be able to be moved and everything will spill.
- Place the molds in the refrigerator for half an hour, then remove. The jelly should harden a little.
- Then pour the second part in the same way and give it time to harden. This time twenty minutes may be enough. Each subsequent layer requires less time.
- Then repeat everything with the third color of yogurt. Let it harden.
- Finally, cover the molds with foil or film and let them freeze completely for two to three hours.
- After this, take out the dessert, dip it in boiling water for a few seconds, and then turn it over onto a plate. The jelly will come out of the mold easily. Serve to the table.
For regular gelatin, you must use cold water. If an instant product is used, then it must be diluted in hot water, but not in boiling water. Boiling water kills all binding properties, so it is important not to overheat the mass in a water bath.
The larger the mold, the longer the jelly will harden. If for one type it takes a little more time, then for striped desserts everything can drag on for the whole day. Each layer needs time to cure separately, otherwise they will blend and ruin the presentation.
It’s better to take small forms to harden, it will be faster. It is better to make layers wide, this will also save time. The dessert looks beautiful in a transparent bowl, when you can see all the layers.
To add color, you can use not only artificial dyes, but also natural ones. For example, carrot juice, blueberry juice or any other berry juice. In this way, both the natural taste of the dye product and some of its vitamins are conveyed.
Jam is used less often. Then additional sugar or honey will not be needed, nor will the dye. Jam should be taken without seeds; it is better to have it as jam or jam without any large pieces. It needs to be stirred thoroughly in the yogurt, and then the gelatin is poured in. It may take a little longer to harden.
You can decorate this dessert with almond flakes, nuts, whole berries, dried fruits, etc. This sweetness is a real space for imagination. Children will really like this, so you can cook with them.
To prepare this delicate snow-white jelly from yogurt with fruit, I recommend choosing natural yogurt without flavors or sweeteners. We will add everything you need ourselves. It’s easy to diversify the taste of yogurt jelly and make it the way you like it: to make it sweet, take more sugar, to make it spicy, add spices, vanilla and cinnamon will give a subtle aroma. Let's decorate and give a festive look to the dessert with pieces of bright fruit. I chose orange and kiwi, but you can use absolutely anything.
To make yogurt jelly we will need:
- Natural drinking yoghurt – 500 ml;
- instant gelatin – 2 tbsp. l;
- sugar – 4 tbsp. l (to taste);
- cold water - 3 tbsp. l;
- kiwi – 1 piece;
- vanilla sugar – sachet (or 2-3 drops of vanilla essence)
- orange, grapefruit or tangerines;
- coconut flakes of any color - 1-2 tbsp. l.
How to make jelly from yogurt - recipe
Powdered gelatin (instant) is filled with ordinary cold tap water (or filtered). It will immediately absorb water, swell, but will not be ready for use yet; we need liquid gelatin. You need to dissolve it in a water bath. After about five minutes, when the powder has completely swelled, place the bowl with gelatin in a water bath. As it heats up, the jelly-like mass will begin to spread and turn into a liquid substance, cloudy, whitish or yellowish in color. This completes the heating.
Pour yogurt at room temperature into a blender glass, add white sugar mixed with vanilla sugar. Beat for three minutes until the mixture becomes foamy. We taste it, then begin to pour in the dissolved gelatin in a thin stream. In order for yogurt jelly to thicken quickly, you need to distribute the gelatin mass evenly throughout the entire volume. To do this, whisk the yogurt and gelatin thoroughly.
Pour into beautiful glasses, glasses, bowls. Leave about 3-3.5 cm from the top, then add fruit and pour another layer. Place the yoghurt jelly in the refrigerator. There it will freeze for about two hours until it hardens well. Make a shallow cut in the hardened jelly and insert an orange slice into the slot. Add the remaining yogurt and gelatin (beat with a whisk before pouring), return to the refrigerator for another hour or two.
Place cubes of peeled kiwi, orange or any fruit/berries/nuts/chocolate on the frozen yogurt jelly, sprinkle with coconut flakes and serve.
Word " jelly"of French origin, this is how culinary specialists call a frozen food, which was originally prepared from fruit juice. - a delicious and colorful dessert. Experts believe that jelly and marmalade are extremely beneficial for the body, since due to the high calcium content in gelatin, it saves from arthritis and other joint diseases, and also helps restore cartilage tissue. In addition, gelatin is beneficial for bones, hair and nails. Did you know that jelly can be made not only from berries and fruits, but also from chocolate and even champagne? Today I will show you how to cook yogurt jelly. And a little advice: do not cook jelly in an aluminum pan, as this will make it darker and give it an unpleasant taste.
Compound:
- drinking fruit yoghurt – 500 ml
- gelatin - 2 tbsp. l.
How to make yogurt jelly:
Stir gelatin in a quarter glass of water and leave for 15-20 minutes. After this, heat it over low heat until completely dissolved and cool slightly.
Pour sweet yogurt into the cooled gelatin. Mix well with a whisk. Pour the jelly into silicone molds and leave to set in the refrigerator for at least 3 hours.
Yogurt jelly puffs
I recently read a long recipe for beautiful colorful jelly that used many ingredients. It was clear that the hostess used what she found in the refrigerator, mixed it well and got a beautiful and tasty dessert. But we believe that it is somehow wrong to adjust to leftover food, because in every home there will definitely be something missing.
Initially, you need a clear and simple basis for the recipe, and then you can add and change something based on the available components. Therefore, after reviewing the list of ingredients and discussing it with my family, I decided to simplify the recipe. The result is a very tasty jelly that is very easy to prepare. I think even a child can make this delicate and beautiful dessert.
Ready-made sweet yogurt is convenient to use in jelly because it is already colored and contains sugar. Of course, when you dilute it with water and gelatin, the sugar concentration decreases and it is necessary to sweeten the future jelly. And best of all - honey, which adds softness and aroma to the taste of the dessert.
Compound
for 8-10 servings
- Gelatin – 40 g;
- Hot water (for instant gelatin) or cold water (for regular gelatin) – 0.5 l;
- Fruit yogurt of different colors (we took lilac - blueberry; orange - apricot; pink - strawberry) - 3 pieces (packages) of 450-500 g. For striped yogurt jelly, yogurt of 2 colors will be enough, but three colors will be more beautiful.
- Liquid honey (solid honey can be heated in a water bath) – 9 teaspoons.
Preliminary preparation
Jelly molds
Silicone mold for jelly and finished jelly from it
Prepare jelly molds in advance. You can use ordinary baking molds: silicone, metal (for cupcakes, pies), glass or plastic containers (containers or cups for sour cream or cottage cheese). The larger the jelly mold, the more difficulties it may be when removing the finished jelly (it will melt a lot or come off partially, or break). But if you have already gotten the hang of removing jelly from molds, then this is not a problem.
The optimal height of jelly molds is no higher than 5-7 cm. In our recipe, the total volume of liquid is about 2 liters. You can find out the volume of your jelly molds in advance by pouring water into them and measuring the resulting amount with a measuring cup.
We used this muffin tin to make jelly.
Cake pan
Jelly frozen in a muffin tin
How many layers of striped jelly to make?
The more layers, the longer it takes to cook (until 1 layer hardens, it is impossible to pour the next one). Therefore, it is better to make several wide layers than a lot of thin ones.
Piece of yoghurt dessert
Which gelatin to take
It is convenient to use instant gelatin, which does not need to be soaked. But if you have a regular one, it's okay. Just follow the instructions on the package.
How to cook
Prepare gelatin
- Dilute gelatin in water according to the instructions on the package. Stir the instant one in hot water, and soak the regular one in advance (40 minutes) and when it swells, heat it in a water bath until dissolved. Let the gelatin cool.
- The resulting amount of cooled gelatin is calculated for 1.5 liters of yogurt. I had 3 bowls with equal amounts of yogurt, so I divided the gelatin into 3 equal parts. If you take a different number of yogurt colors (2 or 4) or, for example, you have 2 times more lilac color than yellow, then divide this amount of gelatin in proportion to the amount of yogurt of each color.
Stir gelatin into yogurt
- Pour yogurt from the packages: each color into a separate container (I had 3 colors of 0.5 liter yogurt, poured it into 3 separate bowls). Add honey to each bowl at the rate of 3 teaspoons per 0.5 liter of yogurt. If the honey is too thick (heat in a water bath until liquid). Stir honey into yogurt well.
- Pour gelatin into yogurt. Stir.
Prepare striped jelly
- The first layer of jelly should be made from the most beautifully colored yogurt. Pour the yogurt into the mold, layer about 1 cm. Place the mold in the refrigerator for about 30 minutes. (If you have a flexible silicone mold, you need to place it on a large plate or tray in advance; it bends, and the poured jelly will spill out when transferred to the refrigerator).
- After 30 minutes, remove the frozen jelly. Fill the next layer with a different color. Place in the refrigerator again to harden (20-25 minutes). Each subsequent layer will harden a little faster than the previous one.
- Pour over all layers in this manner until the yogurt runs out. Then cover the molds with foil or cling film and put the jelly in the refrigerator for 2-3 hours for complete hardening = final readiness.
How to remove jelly from molds
In order for the jelly to easily slip out of the mold, you need to dip the mold with the jelly in boiling water for a few seconds (from 1 to 3). Then tip it onto a suitable plate (attach the plate to the mold and turn it over - the jelly will slide onto the plate).
That is, you need a container (a wide bowl, larger in diameter than the jelly mold) into which you can pour boiling water and place the jelly to thaw. If the jelly mold is inconvenient and large, then you can use the kitchen sink, closing the drain hole with a stopper. Usually, the sink space is larger than any large bowl, otherwise how could we wash dishes in it?))
Attention! The water in which the jelly melts, moving away from the walls of the mold, should not overflow the edges of the mold and pour the jelly on top. That is, make sure that the mold with jelly does not drown in boiling water, otherwise the dessert will slip into the hot water and dissolve in it, like the Snow Maiden in a fire.
How to cut jelly
To prevent the knife from getting stuck in the delicate dessert, first pour boiling water over it. The jelly knife should be wet and hot so you can easily cut it into portions.
Yogurt jelly turns out light and beautiful! And it will be a great success at children's parties, because it looks like a gift from the good fairy.
Bon appetit!
Making yogurt jelly in pictures
Honey Bowls with three colors of yogurt for jelly Reconstituted gelatin
This jelly is frozen in a silicone cake mold. Beautiful colored jelly. A piece of jelly on yogurt.
The jelly recipe originated in France, where this word was used to describe all frozen foods, both sweet and salty. A lot of time has passed since then, during which people have become ingrained in their association of jelly exclusively with dessert. Yogurt jelly is especially healthy and tasty; even a child can prepare a simple recipe for it.
Yogurt jelly contains a lot of vitamins and microelements: calcium, good for bones, collagen, necessary for the skin, glycine, which has a beneficial effect on the nervous system. A delicate and refreshing dessert will become the king of any table. In addition, jelly can be a little trick for mothers whose children refuse to eat dairy products necessary for growth.
Basic method of making jelly
Despite the apparent complexity of the dessert, the basic recipe for yogurt jelly is extremely simple. To prepare it you need two glasses of yogurt, a tablespoon of gelatin, and sugar to taste. It is appropriate to use aromatic dessert spices: vanillin, cinnamon, nutmeg, cloves. You can take either natural yogurt, prepared yourself, or ready-made yogurt with your favorite flavor.
The recipe has only one difficulty. Gelatin requires special preparation and care. It must be filled with several tablespoons of cold water. Do not use hot water as it causes lumps to form. After 20-30 minutes, when the gelatin swells, it should be melted. It is best to use a water bath for this purpose, which will allow you to control the process and break up lumps in time.
But if you use instant gelatin, then there will be no difficulties at all. All details of the cooking process are written in the instructions on the package.
Mix yogurt with sugar until the texture becomes smooth and heat slightly. Stirring constantly, slowly add warm liquid gelatin to the resulting mass. Pour the future dessert into pre-chilled bowls. And put in a cold place until completely frozen. Typically this takes about 2 hours, but the time may vary depending on the size of the jelly.
Method for making colorful jelly
This recipe is subject to many variations. For the holiday table, you can prepare multi-colored jelly. You will need a beautiful form. Muffin tins or ice cream cups are suitable. But you should not use aluminum forms. Aluminum tends to oxidize, which has little effect on all dishes, but can dramatically affect the taste of a delicate dessert.
Any yogurt is suitable, with one flavor or with different, combined ones. For example, creamy, apricot and caramel. To get brighter colors, use food coloring or natural juices of berries, fruits and vegetables.
Using the basic recipe, you need to prepare each colored layer separately, pouring the top one over the frozen bottom. Each layer takes about half an hour to harden, which increases the overall cooking time. But each subsequent one will harden faster than the previous one.
Before serving, place the jelly on dessert plates. It is recommended to decorate the dish beautifully with fresh berries, whipped cream, various syrups, coconut flakes or chocolate chips. Such a light, delicate, healthy dessert will please everyone, both children and adults.
Video recipe for making yogurt jelly
Loading...