When the rich meal is nearing its end, manyguests without enthusiasm perceive the offer to taste cake for dessert. Heavy for the stomach cakes, fatty creams of cakes are few people attracted. Serve the guests for a dessert cheese curd. A recipe with a photo will help you make it quickly and effortlessly. Desserts are best with a fantasy decorate. Their bright color and rich taste will be remembered for a long time by the guests. You can also cook a whole cake of jelly. It is minimal high-calorie, because it will consist of a single biscuit cake. Read in this article various recipes for making jelly with cottage cheese and prepare delicious desserts.
For a warm-up we'll start, perhaps, with the easiestprescription. On a festive dish, this curd jelly does not pull, but it deserves to be eaten by the family at dinner. We put on a slow fire a saucepan with a glass of milk. Add two tablespoons of sugar, stir well until it is completely dissolved. As soon as the first signs of boiling appear on the milk, we turn off the fire. Add a soup spoon of instant food gelatin. Stir, let cool to room temperature and clean in the refrigerator (or, in the cold season, immediately put the pan on the balcony). When the mass is thick enough, we mix it with a mixer with one hundred grams of baby curd (with vanilla, raisins or dried apricots). Dessert spread on kremankami and sent to the refrigerator to wait for dinner. Before serving, you can decorate with mint leaves or berries.
Now let's complicate our task.Soak 25 grams of gelatin in half a glass of cool 10% cream or whole milk. We do this in an iron mug. When after half an hour the crystals swell, we put the container in a water bath. This means that in a large bowl with boiling water we will set a mug. All the time, stir the mixture until the gelatin is completely dissolved. Do not bring to a boil, remove from heat. Curd (400 g) is passed through a sieve. This will make it easier for us to stir it with six tablespoons of sugar. In the sweet cottage cheese we add 400 ml of sour cream. We knead it. We connect it with cream with gelatin. We share everything in two bowls. In one of them we add four spoons of cocoa powder and mix well. Now we begin to lay on the croutons our cottage cheese dessert jelly "Zebra". At the bottom put a little white mass, leveling the knife surface. Then place the brown layer. Then again white and so on. Decorate the top of the dessert with coconut chips and place it for several hours in the refrigerator.
For this dish is better to usecanned pineapples in syrup, melon balls or peaches. In short, all fruits, in which there is a lot of juice, will do. First, fill the gelatin package with a glass of warm water. Put it on the fire and heat until the thickener for the jelly is dissolved. While the mixture is cooling down, cut the fruit into cubes and spread them around the keramaks, filling them almost to half. Four hundred grams of cottage cheese will be rubbed through a sieve. We knead it with two glasses of low-fat sour cream and a cup of powdered sugar. Add the dissolved gelatin to the mass. Half of the mixture is spread over the kremanki - over the fruit. Align the top with a knife. In the second half, add two or three tablespoons of cocoa. We knead and place in the crocks over the white layer. We'll put the dessert in the fridge for three hours. Before serving, decorate with mint leaves.
Fresh cottage cheese with blueberries isclassic. And if they combine into a jelly, then you get a real extravaganza of taste! We begin to prepare the same way as in the previous recipe - we make a thickener of gelatin and water. 200 grams of cottage cheese is wiped through a sieve. Fill it with a glass of orange juice (fresh is more preferable). Add a couple of spoons of cane sugar. We knead with a blender. We pour into this mass a third of the thickener and a glass of cream. Stir and pour on kremankam. We put the vases in the fridge and take up the berries. For 150 grams of blueberries and raspberries we rub in different containers in puree. Add to each bowl of a third of the thickener. When the curd jelly stiffens a little, pour out raspberries on it. We put in the refrigerator for a quarter of an hour. When the raspberry jelly also grabs, lay out the blueberry mass. We close each kremanku food film. Decorate desserts will begin four hours after their stay in the refrigerator. For the decor, whipped cream and a couple of pieces of fresh whole berries will do.
We start with the preparation of thickener.As long as it cools down, crush or rub through a sieve 200 grams of fresh cottage cheese. Now this fluffy mass is mixed with three tablespoons with a glass of sugar. Add two standard packages of yogurt (not drinking) with any fruit flavor. Stir and pour half a glass of cream (medium fat). In the end, add the divorced gelatin. Now we'll think about how to serve our cheese jelly in an original way. Photos on culinary sites give us a lot of interesting ideas. Here's one of them. A bowl with high sides is laid with food film. Let's pour for the moment a lumpy mass. Leave to freeze in the cold. Now we will sow on small cubes. At the bottom of the tartlet we put on a spoonful of thick jam. We will place curd-yoghurt jelly in baskets. Top with topping.
This dessert is suitable for those who are on a diet.Soak two tablespoons of instant gelatin in water. After half an hour put on the fire, stir and leave to cool. Cottage cheese (200 g) is wiped through a sieve and mixed with the same amount of granulated sugar. You can replace some of it with liquid honey. Kefir ordinary fat (400 ml) slightly warmed. Pour it into the cottage cheese. There we also add gelatin. A handful of fresh or frozen strawberries (but any other berries will also suit) is blended with a blender or simple fork. Also add to the curd jelly. Let's drink another lemon or orange peel. This will add flavor to the dessert. Dip the edge of the kremanki into the water, and then into the coconut shavings. It will turn out like frost. We will spread the jelly on the kremankami. We put it in the refrigerator for three hours. We will decorate the dessert with whole berries, mint leaves and jam.
We will use this productcanned fruit: peaches, pineapples or cocktail platter. To balance the sour taste of sour cream, the main ingredient is not ordinary curd, but the children's weight - with vanilla or raisins. But we start work, as always, when we are dealing with jelly, with the preparation of a thickener. While the gelatin cools, finely chop the fruit (2 peaches or several pineapple rings). In children's cottage cheese (400 grams), add a glass of sour cream and granulated sugar. We knead to homogeneity. Now you can add a little cooled gelatin. We knead the cheese-sour cream jelly again. Put fruit on the bottom of the kremanok. We place half the amount of jelly on them. For the remainder, put two tablespoons of cocoa powder. Stir and place on top of the white dessert layer. We put the kremanki in the cold for two or three hours. We decorate with whipped cream, candied fruits and nuts.
This dessert will be an excellent treat afterabundant feast. Cool jelly at the top of the cake looks great and excites appetite, especially in hot summer. First, bake a biscuit cake. The softened oil (50 g) is mixed with 75 g of sugar. Add three eggs and two spoons of sour cream. We knead to homogeneity. Add flour and a bag of baking powder. The dough should be "wet". Add 2-3 spoons of cocoa and a handful of nuts. Mix it, put it into a mold and put it in a bake. Now we are preparing the second layer of the cheese cake. We pass two hundred grams of curd through a sieve. Mix with a glass of sour cream and 2-3 tablespoons of powdered sugar. Spread this mass on a ready-made and already cooled biscuit cake. We put the cake in the fridge so that the cheese cake is "taken". From above it can be laid out as usual, fruit, and curd jelly. To do this, we prepare the thickener, mix it with the cheese mass, put it in the cold. When the jelly becomes viscous, spread it over the cake.
