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Before vacation and lose sight of us, the gang of coffee Saturday morning we made a last meal to those in which the seafood paella deserves a picture for memory. I wanted the desserts were also worthy of a photo for remembrance and brought this cheesecake, yogurt and lemon. It is a light cake and recommended by allergic to eggs. No egg has neither the rust nor its clear. Here is the recipe.
Happy holidays bunch! now, I know ... think of next. Ingredients - For the base -180 gr. Maria biscuit. -80 G butter cream. - For pie -500 gr. 0%-fat yogurt smoothie MG -2 Greek yogurt (250g). -150 Gr. sugar. -100 Ml of lemon juice. -ratlladura a lemon. -400 Ml of whipped cream. -1 Over vanilla sugar (8 g.) -10 Sheets keurig of gelatin (20 g.). For coverage of about -1 / 2 lemon gelatin. (45gr). -Water. Preparation -Esmicoleu cookies and chop them up to make them dust. Mix them with the butter cream until it becomes a solid mass. Cover with the mold base. Let stand in the refrigerator finsel time to pour the preparation of cake. -Hidrateu Sheets of gelatin in cold water. -Munteu Cream. -Mentrestant, In a bowl, add sugar, lemon juice, lemon zest, vanilla sugar, cheese and yogurt and beat it all the rods. -Separeu 1/2 cup of this mixture, heat it in the micro and hydrated gelatin sheets, previously drained of water. keurig Stir until dissolved and add the rest of the mixture. -Afegeiu There in the third bowl mix the cream and beat energetically to match texture. -Seguidament, Add the remaining cream enveloping keurig movements. -held Solidify in the refrigerator. Least 3 hours. It is better to make the cake a day for one another. 'When the cake is then curdled coverage. In a saucepan pour 125 ml of this aigua.Quan the boil, add the gelatin and stir until dissolved. -Once dissolved, remove from heat and add 125ml cold water. Remove keurig from heat; let stand about 5 'jelly and pour carefully over the cake. -held Materialized a couple of hours and serve cake and freshly decorated.
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