How to prepare the most simple, but original and even healthy dessert? Easy! This will require yogurt, both natural and any other flavor. You should only be patient: this sweetness takes time to harden.

A simple recipe

How to cook:

Yogurt jelly with fruit

It will take 7 hours to cook.

How many calories - 94.

How to cook:

How to make a dessert with cocoa

It will take 5 hours to cook.

How many calories - 130.

How to cook:

1. Divide the water and gelatin in two. Prepare two bowls, into which you must first pour half of the indicated amount of gelatin, and then pour 50 ml of water at room temperature into each bowl. Leave for half an hour.
2. Then put one bowl in a water bath. Heat to melt the grains, and then stir in all the cocoa. There should be no lumps.
3. Remove from heat and pour in half of the entire mass of yogurt, stir actively with a whisk. Also add half of the sugar here and dissolve it too.
4. Pour the mass into molds, but you only need to fill them up to half. It will turn out beautifully if it is a glass form.
5. Put in the freezer for half an hour to freeze the jelly a little.
6. Heat the second part of the gelatinous mass in the same way, then add sugar and yogurt, mix everything with a whisk.
7. This white mass should be poured over the chocolate.
8. Grate the chocolate coarsely. To do this, it is better to freeze it in advance. Sprinkle with shavings of jelly and put it in the refrigerator for another four hours, and then serve.

Striped yogurt jelly

It will take 4 hours 30 minutes to cook.

How many calories - 56.

How to cook:

1. Prepare small molds for the future dessert.
2. Gelatin should be prepared in the specified amount 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.
3. Pour all three types of yoghurt into separate bowls. You can use different tastes, the main thing is that they differ in color. You can take the same yogurt, but add different colors.
4. Add three tablespoons of honey to each bowl of dairy product. It must be liquid so that it can easily dissolve.
5. Add each portion of gelatin to each bowl of yogurt.
6. Stir everything well with a whisk.
7. First you need to take the most beautiful yogurt color. It needs to be poured to the bottom. The choice of color depends only on personal taste.
8. Pour this part into all the molds, it should fill them by a third. If it is a flexible silicone mold, it must be placed on a tray, otherwise it cannot be carried and everything will spill.
9. Put the molds in the refrigerator for half an hour, then remove. The jelly should harden a little.
10. Then pour the second part in the same way and give it time to harden. Twenty minutes may be enough this time. Each subsequent layer takes less time.
11. Then repeat everything with the third color of yogurt. Let it freeze.
12. At the end, cover the molds with foil or plastic and let them freeze completely for two to three hours.
13. After that, take out the dessert, put it in boiling water for a few seconds, and then turn it over onto a plate. The jelly will easily come out of the mold. Serve to the table.

For regular gelatin, 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, therefore it is important not to overheat the mass in a water bath.

The larger the form, the longer the jelly will harden. If for one type it takes a little more time, then for striped desserts it can take a whole day. Each layer needs time to cure separately, otherwise they will mix, and the presentation will be ruined.

It is better to take small forms for solidification, it will be faster this way. It is better to make the layers wide, this will also save time. The dessert looks beautiful in a transparent bowl, when you can see all the layering.

To add color, you can use not only artificial colors, but also natural ones. For example, carrot juice, blueberry juice, or any other berry juice. Thus, both the natural taste of the colorant product and part of its vitamins are transferred.

Jam is used less often. Then no additional sugar or honey is required, as is the dye. Jam must be taken without pits, it is better to let it be jam or jam without any large pieces. Stir it well in yogurt, and then pour gelatin here. It may take a little longer to cure.

You can decorate such a dessert with almond flakes, nuts, whole berries, dried fruits, etc. This sweetness is a real scope for imagination. Children will love this, so you can cook with them.

To prepare this delicate snow-white jelly from yoghurt with fruits, I recommend choosing natural yoghurt without flavors or sweeteners. We will add everything that is needed ourselves. The taste of yoghurt jelly is easy to diversify and make the way you like: 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 any.

To make yogurt jelly we need:

• Natural drinking yoghurt - 500 ml;
• instant gelatin - 2 tbsp. l;
• sugar - 4 tbsp. l (to taste);
• cold water - 3 tbsp. l;
• kiwi - 1pc;
• 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 yogurt jelly - recipe

Powdered gelatin (instant) is poured with plain 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 is completely swollen, we put the dishes with gelatin in a water bath. As it heats up, the jelly-like mass will begin to spread, turn into a liquid substance, turbid, 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 about three minutes to make the mass foamy. We taste it, then we begin to pour in the dissolved gelatin in a thin stream. In order for the yogurt jelly to thicken quickly, you need to evenly distribute the gelatinous mass throughout the volume. To do this, beat the yogurt with gelatin well.

We pour it into beautiful glasses, glasses, bowls. Leave about 3-3.5 cm from the top, then add fruit and fill in another layer. We rearrange the yoghurt jelly in the refrigerator. There it will harden for two hours until it hardens well. In the hardened jelly, make a shallow incision, insert an orange slice into the slot. Top up with the remaining yogurt with gelatin (before pouring, beat with a whisk), return to the refrigerator for another hour or two.

Put cubes of peeled kiwi, orange or any fruit / berries / nuts / chocolate on the frozen yogurt jelly, sprinkle with coconut and serve.

Puff yogurt jelly

I recently read a long recipe for a beautiful multicolored jelly that used a lot of ingredients. The meaning was clear that the hostess used what she found in the refrigerator, mixed it successfully and got a beautiful and delicious dessert. But we believe that it is somehow wrong to adjust to the leftovers of food, because in every house something will certainly be 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 homemade ones, I decided to simplify the recipe. As a result, a very tasty jelly came out, which is very simple to prepare. I think that even a child will make this delicate and beautiful dessert.

It is convenient to use ready-made sweet yogurt in jelly, because it is already colored and contains sugar. Of course, when you dilute it with water and gelatin, the concentration of sugar 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 (for regular) - 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 it turns out more beautiful from three.
• Liquid honey (solid can be heated in a water bath) - 9 teaspoons.

Preliminary preparation

Jelly molds

Silicone mold for jelly and ready-made jelly from it

Prepare jelly molds in advance. You can use the usual baking dishes: silicone, metal (for muffins, pies), glass or plastic containers (containers or cups for sour cream or cottage cheese). The larger the jelly mold, the more difficulties it can be when extracting the finished jelly (it will melt strongly or partially come off, it will break). But if you already got the hang of taking out jelly from the molds, then this is not a problem.

The optimal height of the 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 glass.

We made jelly in this cupcake mold

Cake pan

Jelly congealed 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 very many thin ones.

Slice of Yogurt Dessert

What gelatin to take

It is convenient to use instant gelatin, which does not need to be soaked. But if yours is normal, that'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 the usual one - soak in advance (about 40 minutes) and, as it swells, heat it up in a water bath until it dissolves. Let the gelatin cool.
• The resulting amount of cooled gelatin is calculated for 1.5 liters of yogurt. I had 3 bowls of equal amount of yogurt, so I divided the gelatin into 3 equal portions. 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 the gelatin into the yogurt

• Pour the yoghurt from the packages: each color into a separate container (I had 3 colors of yoghurt with a volume of 0.5 liters, poured into 3 separate bowls). Add 3 teaspoons per 0.5 liter of yogurt to each bowl. If the honey is too thick (warm it up in a water bath to a liquid state). Stir honey in yogurt well.
• Pour gelatin into yogurt. Stir.

Prepare striped jelly

• The first layer of jelly should be made from the most beautiful yogurt in color. Pour the yoghurt into a mold, a layer of about 1 cm. Put the mold in the refrigerator for about 30 minutes. (If you have a flexible silicone mold, it must be installed in advance on a large plate or tray, it also bends, the poured jelly will pour out when transferred to the refrigerator).
• Remove the frozen jelly after 30 minutes. Fill the next layer with a different color. Place again in the refrigerator for solidification (for 20-25 minutes). Each subsequent layer will harden a little faster than the previous one.
• Thus, pour over all the layers 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 to solidify completely = 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 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), where 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 by closing the drain hole with a stopper. Usually, the sink space is larger than any large bowl, otherwise how could we wash the dishes in it?))

Attention! The water in which the jelly melts away from the walls of the mold should not overflow over the edges of the mold and pour the jelly from above. That is, make sure that the jelly mold does not drown in boiling water, otherwise the dessert will slip into hot water and dissolve in it, like a Snow Maiden in a fire.

How to cut jelly

To prevent the knife from getting stuck in a delicate dessert, first pour boiling water over it. The jelly knife should be damp and hot so you can easily cut it into portions.

Yogurt jelly turns out to be light, beautiful! And it will be a great success at children's parties, because it looks like a gift from a good fairy.

Bon Appetit!

Making yogurt jelly in pictures

Honey Bowls of yoghurt in three colors for jelly Diluted gelatin
This jelly is frozen in a silicone cake mold Beautiful colored jelly A piece of jelly on yogurt

Combine sugar, cottage cheese and yogurt and beat with a blender until creamy.
Pour gelatin with milk and let stand for 30 minutes, so that it swells well. Then put the gelatin with milk on the fire and bring to a boil, but do not boil! (I dissolved it in the microwave).
The gelatin should all dissolve. Let it cool until warm. Pour gelatin into a small amount of curd mass, mix. Combine with the rest of the curd. Mix everything well.
Divide the mass into 2 parts.
Add cocoa / carob to one (about 1 tablespoon).
Cut the apples into smaller pieces, cover with sugar and cinnamon and boil for a few minutes.
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Depending on which dish you plan to serve the dessert in, you can make it more interesting.
In wide bowls you can fill horizontally, in glasses / glasses- inclined.

To the bottom bowls lay out part of the curd mass. In the center - some apples, leave to cool in the hol-ke. Then you can vary with "color" jelly ... I used jelly with kiwi to form a "transition line".
After hardening, cover with a curd mass of a different color. Send it back to the refrigerator so that the dessert hardens well.

V glasses Put some of the curd mass and fix the dishes at an angle in the refrigerator.
After the layer has solidified, fill in the next one.
To contrast the taste, I put a few cherries in the center of the glass.
The top layer is orange jelly.
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The dessert turned out to be not sugary, with different flavors and original
Good appetite!!!

Word " jelly»French origin, as culinary experts call the 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, because, due to the high calcium content in gelatin, it saves from arthritis and other joint diseases, and also helps to restore cartilage tissue. Plus, gelatin is good 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, it darkens and takes on an unpleasant aftertaste.

Compound:

• drinking fruit yogurt - 500 ml
• gelatin - 2 tbsp. l.

How to make yogurt jelly:

Stir gelatin in a quarter of a glass of water, leave for 15-20 minutes. After that, heat it over low heat until it is 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.