Easy cake with yogurt and fruit without baking — colorful and low-calorie recipe

Easy cake with yogurt and fruit without baking — colorful and low-calorie recipe

It is very easy to make a cake, and it will take quite a bit of time, especially if you use instant gelatin.

Ingredients:
Yogurt (fat content and fillers to taste, you can use a mixture of different yogurts, for example, simple and pineapple) — 500 g
Instant gelatin — 25 g (1 sachet)
Sweetener — 4 tbsp. spoons or to taste (depends on the sweetness of yogurt)
Fruits, berries (according to the season and optional) — 200-300 g


Cooking:
Instant gelatin is dissolved in 100 g of hot water (water can be replaced with fruit juice if desired).
Mix the yogurt with the sweetener and beat well with a mixer or a whisk.
In the meantime, wash fruits and berries, large ones — chop finely.
Add the cooled gelatinous mass to the yoghurt and beat again until smooth.
Add fruits and berries to the yoghurt base, mix gently.
Pour the mixture into the prepared form, lined with foil or cling film.
Put in the fridge until it freezes (about 3 hours).
Decorate ready or just starting to harden the cake with fruit or berries.
Remove the finished cake from the mold, set on the table.
Tip:

  • the amount of gelatin can be changed as desired: to obtain a more dense cake, increase the amount, and if you like less dense — soft and mobile jelly, the amount of gelatin can be reduced.
  • yogurt can be replaced with sour cream: it will turn out very tasty, but more caloric.

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Crispy Chicken Fingers

Crispy Chicken Fingers

Ingredients:
● 500 g chicken fillet
● 1 tbsp. breadcrumbs (preferably large)
● 0.5 Art. kefir
● 3 tbsp. sesame
● 2 cloves of garlic
● 2 tsp. ground sweet paprika
● salt, pepper — to taste


Cooking:

  1. Chicken fillet beat off the back side of the knife and cut into long pieces 2-3 cm thick.
  2. Mix the breadcrumbs, sesame, paprika, salt and pepper.
  3. Crush garlic in a paste and mix with kefir.
  4. Immerse each piece of chicken fillet in kefir, then roll in the breading mixture. Fry in a frying pan in the heated vegetable oil until golden brown.
  5. Serve hot with sauces and fresh vegetables.

Enjoy your meal!

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Couscous with vegetables and parsley

Couscous with vegetables and parsley

Ingredients:
Couscous — 300 g
Medium tomatoes — 2 pcs.
Carrots — 150 g
Red onion medium — 1/2 pcs.
Red sweet pepper — 1/2 pcs.
A bunch of fresh parsley
Garlic — 2 cloves
Turmeric — 1 tbsp. l
Ground black pepper
A pinch of salt
Olive oil


Cooking:
Prepare the tomatoes: make cross-shaped notches on them and blanch (put in boiling water for one minute), then peel off (after blanching, this will be very easy) and remove the seeds.

  1. Peel carrots.
  2. Peel and chop the red onion, do the same with the sweet pepper (remove seeds from it), carrots and tomatoes. It is better if the pieces of vegetables are about the same.
  3. Fry the garlic cloves in olive oil until golden brown. Then remove them and discard — garlic is only needed for flavor.
  4. Put the chopped vegetables in the aromatic oil and stew until the tomatoes are soft.
  5. Add salt and pepper to taste. Stir with a spatula during the fire.
  6. Add couscous to vegetables, stir, add 1-2 cups of hot water.
  7. Simmer vegetables with cereal for about 10-12 minutes, cooking time may be different — it is better to look at the exact information on the package with couscous.
  8. Shortly before the couscous is cooked with vegetables, rinse and finely chop the parsley, add to the dish.
  9. Mix everything thoroughly and serve. Such a dish can be independent, and can accompany meat or fish. You can experiment with the dish: add different spices (for example, flavored zira), corn and other vegetables, prunes.

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Thin pancakes with potatoes

Thin pancakes with potatoes

Very tasty and original potato pancakes with greens. Serve hot and always with sour cream!
Ingredients:
5 small potatoes
250-300 ml of milk
250-300 grams of flour
3-4 cloves of garlic
3 eggs
1 tablespoon (no slides) sugar
3 + 2 tbsp grow oil
salt
parsley and green onions — optional


Cooking:
With the potato peel, cut each tuber into 4 pieces. Put the potatoes in a saucepan and add water to cover the potatoes completely, but not more.

  1. Add salt to the water with the potatoes, boil it until ready. Slightly cool boiled potatoes right in the pan with water.
  2. Using an immersion blender to turn the potatoes into a liquid puree (do not drain the water!).
  3. Peel the garlic and press through. You can rub the garlic on a fine grater.
  4. Heat the milk, bring to the boil.
  5. Add garlic to potato gruel, pour in hot milk, beat 3 eggs, pour in vegetable oil (3 tablespoons). Then gradually introduce flour (250-300 g), salt (you need about 1 tablespoon of salt, so that the pancakes were not fresh). Everything is good to stir and remove the dough for 20 minutes to rest, but you can and a little longer.
  6. Heat the pan, pour a little vegetable oil.
  7. Rinse parsley and green onion feathers, dry a little and chop finely.
  8. Fry thin pancakes, fry on both sides. First, pour the dough into the pan, pour a little chopped greens on it, fry the pancake on one side, then turn it over.

To make the products turn over easily and do not tear, you need to make pancakes smaller than the diameter of the pan.

Meat balls with delicious sauce

Meat balls with delicious sauce

Ingredients:
Ground Beef — 400 g
Minced pork — 400 g
Bread rusks — 1 stack.
Eggs — 1 pc.
Onions — 1 pc.
Garlic — 3 cloves
Parsley — 2 tsp. (finely chopped)
Ground black pepper — 0.5 tsp.
Salt — to taste
Milk — 0.25 stack.
Flour — 0.5 stack.
Vegetable oil (for frying) — 3 tbsp. l
Nutmeg or other spices — to taste
For the sauce:
Butter — 2 tbsp. l
Flour — 2 tbsp. l
Chicken broth — 2 stack.
Sour cream — 3 tbsp. l


Cooking:
Peel the onions and chop finely, wash the parsley and chop it too. Peel the garlic and press it through a press or chop it with a knife.

  1. Put both types of minced meat in a large bowl, add egg, chopped fresh parsley, onion, breadcrumbs and ground black pepper.
  2. Stir the minced meat well with the other ingredients. Introduce milk so that the meat balls are soft and juicy.
  3. Roll the minced small balls (each diameter is about 2-3 cm).
  4. Heat a griddle with a small amount of vegetable oil over moderate heat. While the pan is heating, roll the balls in flour.
  5. Fry the meat balls on each side until golden brown, then lay on a paper towel to remove excess fat.
  6. In a pan, where the balls were fried, prepare the sauce. Put the butter and melt, add 2 tablespoons of wheat flour and mix with a whisk, fry until golden brown.
  7. Continuing to mix, pour in chicken broth sauce (you can substitute water, but it will not be so tasty). Boil the sauce until it thickens, then add sour cream. Add ground nutmeg, bring to a boil and put the meat balls into the sauce.
  8. Stew the balls until fully cooked, serve to the table with pasta or mashed potatoes.

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