Jelly cake with yogurt. Yoghurt Low Calorie Cherry Jelly Cake Yoghurt Jellied Cake Recipe

09.10.2021

Fruit jelly cake is a good way to enjoy yourself during the hot season, as treats are usually prepared without baking. Some recipes can be adapted for a vegetarian or any other dietary menu by eliminating the dairy base and replacing the sugar with another sweetener.

How to make fruit jelly cake?

Every culinary specialist can make a jelly cake with fruits without baking if he applies a good recipe and does not forget about some basic rules for making such desserts.

To make a fruit jelly cake at home, you will need suitable dishes: a split baking dish or a deep bowl, it must be covered with cling film, so the cake is easily removed from the container.
As a base crust, they use crushed cookies mixed with butter, a shortbread crust, which can be baked in advance or biscuit, it is also prepared with your own hands or a purchased biscuit is used.
The jelly mass is prepared on the basis of sour cream, whipped cream, yogurt.
A simple jelly and fruit cake does not involve dairy products. Pieces of fruit are poured with a jelly mass, making out the delicacy in layers. Each layer should freeze in the refrigerator for at least one hour.
Any fruit jelly cake should be chilled for 4-8 hours.

Jelly cake with fruit and sour cream

The basic recipe for jelly and fruit cake is very easy to assemble. It is important to use fatty sour cream, which lends itself to whipping, gelatin is suitable and instant granular. Use whatever fruit is on hand: citrus, pineapple, strawberry or banana, and other soft fruits.

Ingredients:

sour cream - 500 ml;
gelatin - 3 tbsp. l .;
water - ½ tbsp.;
strawberries - 100 g;
banana - 2 pcs.;
orange - 1 pc.;
vanillin;
sugar - 1 tbsp.

Preparation

Dissolve gelatin in water, leave to swell for 30 minutes.
Beat the sour cream with sugar until fluffy cream.
Put gelatin on minimum heat, stirring until it dissolves, do not boil!
Stir the sour cream, inject gelatin in a thin stream.
Add chopped fruits, stir.
Cover the form with a film, pour out the sour cream base.
Chill the fruit jelly cake for 4 hours.

Sponge cake with jelly and fruit can be prepared in two ways: the first is to use the cake as a base on which the jelly will be located, the second is to break the biscuit and add it to the gelatinous mass. This recipe uses kiwi, it needs to be boiled in syrup for 5 minutes.

Ingredients:

biscuit - 1 pc.;
sour cream - 500 ml;
gelatin - 40 g;
water - ½ tbsp. + 1 tbsp. for syrup;
sugar - 1 tbsp. + ½ tbsp. for syrup;
vanillin;
lemon Kurd - 2 tbsp. l .;
banana - 2 pcs.;
kiwi - 4 pcs.;
jelly with kiwi flavor - 40 g.

Preparation

Boil water with sugar, add kiwi mugs. Darken for 5 minutes, remove the fruit from the syrup, cool.
Pour gelatin with water, warm up after 30 minutes.
Dissolve Kiwi jelly in 100 ml of warm water.
Cut the biscuit into 2 cakes, put one in a split form.
Saturate the cake with lemon curd.
Beat the sour cream with sugar and vanilla.
Introduce gelatin in a thin stream, stirring the mass.
Pour the sour cream base over the biscuit, refrigerate for 30 minutes.
Put the mugs of bananas and kiwi, pour over the jelly.
Chill the cake for 4-6 hours.

Cheesecake lovers will appreciate the fruit. To cottage cheese, for smoothness and dense consistency, add cream cheese: Philadelphia, mascarpone. Fruits in this version play the role of a decor so that the cake does not seem cloying, you can use sour fruits, or dilute the composition with berries.

Ingredients:

shortbread cookies - 400 g;
butter - 50 g;
curd mass - 400 g;
mascarpone - 250 g;
sugar - 200 g;
vanillin;
gelatin - 40 g;
water - ½ tbsp. + 300 ml for jelly;
strawberries, raspberries - 200 g;
canned pineapple - 2 rings;
jelly "Cherry" - 90 g.

Preparation

Grind the cookies into crumbs, add the melted butter, distribute in the form, tamp. Put in the refrigerator.
Soak gelatin in ½ tbsp. water.
Beat the cottage cheese with sugar and add the mascarpone.
Warm up the gelatin, pour into the cottage cheese.
Put the curd layer on top of the crust, chill for 1 hour.
Pour cherry jelly with hot water.
Add chopped fruits and berries in jelly, mix.
Place the fruit layer on top of the curd cheese, smooth out.
Chill the jelly cake with berries and fruits for 4 hours.

Sand cake with jelly and fruits

The fruit jelly cake according to this recipe also comes out very beautiful. You can use canned slices or fresh apricots, or peaches, make a dense jelly from syrup and pulp, which will cover the finished dessert with a dense layer. Some of the sour cream and jelly cream and fruit are used to decorate the cake.

Ingredients:

savoyardi - 25-30 pcs.;
shortbread cake - 22 cm in diameter;
sour cream 25% - 500 ml;
gelatin - 40 g;
sugar - 150 g;
canned apricots - 200 g + 6-7 pcs. for decoration;
apricot syrup - 200 ml;
jelly "Peach" - 90 g.

Preparation

Soak gelatin in ½ tbsp. water, warm up in half an hour until dissolved.
Jelly pour 200 ml of hot water.
Beat sour cream with sugar, lead gelatin in a thin stream.
Add 2/3 prepared and chopped apricots, stir.
Put the cake into a split form, distribute the savoyards around the circumference, pour 2/3 of the sour cream, cool for 40 minutes.
In the cooled jelly, pour the syrup and mashed apricot pulp. Mix.
Spread the jelly over the cake and refrigerate for 1 hour.
Decorate with cream and wedges, refrigerate for another 3 hours.

To prepare delicious jelly and fruits, you need to choose fruits and milk base that are suitable for taste, which means that with cherry yogurt and, for example, an orange, a not very tasty dessert will come out. Crumbled cookies are used as a basis, as for a cheesecake or a ready-made crust: biscuit or shortbread.

Ingredients:

cherry yogurt - 500 ml;
sugar - 100 g;
gelatin - 40 g;
water - ½ tbsp.;
chocolate cookies - 300 g;
melted butter - 50 g;
strawberries, cherries, raspberries - 200 g.

Preparation

Soak the gelatin, warm up after 30 minutes until the granules dissolve.
Beat the yogurt with sugar, add the gelatin gradually, add 2/3 of the prepared berries.
Grind cookies, combine with butter, put in a mold, tamp.
Pour the yoghurt mass over the crust, chill for 30 minutes, garnish with the remaining berries, put in the cold for 4 hours.

Jelly cake with fruits and cookies

This recipe for jelly cake with fruits and cookies comes in no time. From fruits, you will need dried dried apricots (in summer you can use fresh apricots), banana, strawberries and tangerines. For the base, you can apply fat sour cream or yogurt, all components are laid out in layers. For decoration, you will need a bowl and cling film.

Ingredients:

sour cream - 600 ml;
cookies - 400 g;
gelatin - 50 g;
sugar - 150 g;
strawberries - 100 g;
banana - 2 pcs.;
tangerines - 3 pcs.;
dried apricots - 50 g.

Preparation

Soak gelatin, warm up after 20 minutes (do not boil!).
Beat sour cream with sugar, add gelatin.
Cover the bowl with plastic wrap, pour 1/3 of the sour cream, lay out a layer of broken cookies, chopped fruits, repeat 1 more layer, pour over the rest of the cream.
Put whole cookies on top of the cake, put in the cold for 4 hours.
Turn the jelly and fruit onto a dish, remove the foil.

Such a cake can be made without baking, using a purchased cake. To make the dessert look spectacular in section, a split form is taken with a larger diameter than the cake. To use these ingredients, you need a container of 30 cm, the cake is baked in a 22 cm mold. The jelly filling for the fruit cake is prepared from ready-made orange jelly.

Ingredients:

biscuit - 1 cake;
cream 33% - 600 ml;
icing sugar - 200 g;
orange jam - 100 g;
jelly "Orange" - 90 g;
water - 300 ml + 100 ml for gelatin;
gelatin - 50 g;
orange - 2 pcs.

Preparation

Soak gelatin in cold water, as it swells, boil until the granules bloom.
Pour jelly with hot water, stir, set aside.
Whip cream with powder, add gelatin in a thin stream.
Cut the biscuit into 2 cakes, put one in a mold, soak with jam.
Add 2/3 of the cream, refrigerate for 30 minutes.
Put out the second cake, soak with jam and distribute another 2/3 of the cream, refrigerate for 30 minutes.
Scald the oranges, wash and dry. Cut, put on top of the cake, pour over the jelly.
Cool for 2 hours, remove from the mold, decorate with cream, put in the cold for another 3 hours.

Cake "Exotic" with jelly and fruits

Unusual with fruit got the name "Exotic", thanks to the original design. You can use available oranges, bananas, berries, or use mangoes, peaches. In this case, it is better not to use ready-made flavored jelly, but to make it yourself from gelatin and orange juice.

Almost everyone loves sweets, pastries, cakes. However, not every person can afford to pamper themselves with them every day, and what can we say when there is already a problem with overweight? That is why many have to give up sweets. However, already today, culinary specialists, taking care of the beauty of the body, have tried to create such desserts, feasting on which, you do not gain kilograms, of course, if you eat them within reason.

Such delicacies that are safe for the figure include:

Yoghurt;
Jelly-fruit;
Curd cakes.

For those who did not know about the existence of curd cake in nature, a recipe: an unusually tender, airy and beautiful cake with fruits will be the most desirable dessert on your table! You will have to work a little, however, the result will please you so that you will lick your fingers!

The cake excludes flour, it is prepared with the addition of cream, strawberry syrup, and a curd dessert is served with fruit. Plus, cottage cheese cake with gelatin excludes baking, the oven will rest.

Ingredients (for 8 persons):

cottage cheese with zero fat content - 500 g;
drinking cream 10 percent - 1 glass;
sugar - 150 g;
vanillin - 1 package;
strawberry syrup - 2 tablespoons;
gelatin - 50 g;
assorted fruits - 250 g;
confectionery gel - 100 g (can be replaced with gelatin).

Prepare crockery with removable rims. Cooking steps:

First, soak and stir the gelatin in cold boiled water. When it swells, it can be used further.
Foam the cream with sugar with a whisk or blender, add cottage cheese, granulated sugar and vanillin, stir until the consistency of sour cream.
The gelatinous mass must be heated on a stove or in a microwave oven, avoiding boiling. Cool to room temperature.
Combine the two resulting compositions and mix carefully.
The cake with curd cream will be flaky. Pour the first level into a bowl.
Make fruit slices and place them on the first layer.
The third layer is again devoted to the main "test".
The fourth is fruit.
The final filling is done with a curd mass. On it we aesthetically lay out the fruits prepared for the upper layer.
If there is confectionery gel in the kitchen, pour it over the cake for the final point. The gel is replaced with regular gelatin, which is kept in cool water, then heated, and cooled again. You can skip this point, finish with a fruit platter.
Put the sweetness in the refrigerator for 8 hours.
Carefully separate the detachable form and put the treat on a plate.

Dessert justifies all efforts, it is a pity to cut it, I just want to take pictures and enjoy the aesthetic view. Tip: keep the signature recipe for a delicate curd cake a secret and surprise guests again and again. The treat will please both the husband, and her friends who are losing weight, and the children.

In addition to external beauty, cottage cheese cake is also very useful, cottage cheese - with calcium content, fruit platter - with vitamins, gelatin - includes collagen, which has a beneficial effect on joints.

He is the king of the holiday, the freshness of summer, the lightness of the morning! The no-bake yoghurt cake with cookies deserves the highest praise and the title of "Defender of Slimness." Everyone will be looking forward to the tea party, the hostess will amaze the guests with the airiness of the treat. The low-calorie cake melts in your mouth!

It is prepared without baking, with cookies in the base. Yoghurt cake cream will amaze you with its unusual taste. The status of a diet cake is not a guarantee that you will lose weight, however, compared to some fatty confections that are difficult to digest, this yogurt cake is simply delicious.

Ingredients (for 8 persons):

shortbread cookies - 250 g;
granulated sugar - 6 tablespoons;
butter - 100 g;
classic yogurt - 500 g (take not sweet yoghurts);
low-fat cream - 200 g;
gelatin - 20 g;
berries (strawberries, raspberries, blueberries - your choice);
boiled water - half a glass;
milk - 6 tablespoons.

How to cook:

Use a blender to turn 250g of cookies into crumbs.
Mix the melted butter with the resulting mixture and two tablespoons of sand. It turned out the basis for the dish, without baking, the cake should be placed in a split form, so as not to violate the integrity before serving. If the dishes are absent, cling film, previously spread on the bottom and walls of any deep container, will come in handy.
This is a multi-layered recipe, the yoghurt cake does not involve the use of the oven, the base is the cookie dough. Tightly complete the first layer with a homogeneous composition of cookies. You can blind the sides. Place the container with the base in the cold for several hours.
Soak gelatin in warm milk, cool.
While the base and gelatin have cooled, start making yoghurt cream for the cake. Foam the cream thoroughly with a mixer.
Mix together yoghurt, froth and granulated sugar. Combine the mass with gelatin and mix thoroughly.
Slowly pour the yoghurt cream for the cake into the otsuzhenny first layer of cookies. Put the dishes back in the refrigerator.
Yogurt cake implies a berry finishing layer, recipe: water, two tablespoons of sand, soaked gelatin, mix and heat, add berries, grind everything with a blender. Once the berry layer has cooled, place it in a third layer on top of the yoghurt cake cream.
Place the resulting beauty in the cold, then decorate with berries. A yoghurt cake made from cookies, delicate cream and yoghurt itself is an airy and healthy dish that can be eaten in a matter of minutes.

This treat can be made quickly, it is made without baking with gelatin - you don't have to mess around with dough and biscuits. The base consists of milk jelly: a diet cake with appetizing jelly will please guests who will eat it on both cheeks. Below is a step-by-step recipe with a photo that will reveal this culinary secret.

low-fat cottage cheese - 500 g;
sugar - 100 g;
eggs - 3 pieces;
butter - 100 g;
gelatin - 20 g;
milk - 300 ml;
fruit - 150 g;

Cooking technology:

Cake jelly: pour two tablespoons of hot water over the gelatin, break up all the lumps and dissolve it.
Heat half a glass of milk in a microwave oven and mix with gelatinous liquid.
Pour our jelly into a removable cake pan, put in the cold.
The cake will be with cottage cheese cream, for this, grind and froth the butter with granulated sugar and egg yolks, form the second layer of the dish, repeat the manipulation with the refrigerator and let the jelly delicacy freeze.
Decorate the masterpiece with fresh fruit. The recipe for a low-calorie cake is simple, cook it more often and enjoy the weightlessness of its soufflé.

Delicious cottage cheese cake with cookies - a wonderful breakfast and afternoon tea that your family members will love. Diet cake contains fewer calories, so indulge yourself in this pampering.

3 packs of cookies - about 300 g;
fat-free cottage cheese - 200 g;
yogurt - 250 ml;
gelatin - 10 g;
sugar - 2-3 tablespoons;
black tea.

How to cook:

Brew tea, strain, add a teaspoon of sugar.
Soak gelatin in cold water, then heat.
Make a homogeneous mass of dairy products indicated in the composition, mix with the gelatin mixture.
It is best to place a cake with curd cream in glassware, after laying a film in it.
Dip a third of the cookies in the tea leaves for half a second, put a dense layer on the bottom of the container, smear part of the milk layer with the second floor, alternate in this way twice.
Sprinkle the curd-yoghurt cake with crumbled cookies, set it to cool, then carefully pull it out by the plastic and serve.

Without baking, the cake is faster and easier to prepare, it can be entrusted to children without fear of burns from the oven. The cake is curd-yoghurt, the content of natural fermented milk products and protein in it benefits the body. The prepared cake with curd cream has a soft consistency and an interesting taste. The cake recipe can be diluted with the addition of fruits and berries.

Light cake:

1 egg
60 g flour (about 2 ⁄ 3 cups)
70 g sugar (just under 1 ⁄ 2 cup)
2 tbsp sour cream
1 tsp baking powder (or 1 ⁄ 2 tsp slaked soda)

Dark cake:

The same as for light + 2 tbsp. cocoa powder

Yoghurt Jelly:

700 g plain yoghurt (or cherry yoghurt)
6 tbsp Sahara
25 g instant gelatin (2 1 ⁄ 2 rounded tablespoons)

Cherry Jelly:

200 g cherries
3 tbsp Sahara
15 g instant gelatin (1 1 ⁄ 2 rounded tablespoons)
50 g black currant (or any other berries for decoration)

Preparation:

Cooking a light cake.
Beat the egg a little with sugar.

Add sour cream, stir. Add flour, baking powder (or slaked soda), beat until smooth.

Cover the detachable form with baking paper.
Pour the dough into a mold, and spread it evenly with a spoon.
Put in an oven preheated to 200 degrees. Bake for 15 minutes.

Cooking a dark cake.
Cook in the same way as for a light crust, only add cocoa at the time of adding flour.

Spread the dough evenly and bake in the same way.

Carefully separate the finished cakes from the paper and cool on a wire rack.

Pour gelatin into a glass, pour half a glass of hot water (not boiling water) and stir thoroughly for about 3-5 minutes until the gelatin is completely dissolved. Cool until warm, stirring occasionally.

Add sugar to the yoghurt (if the yoghurt is already sweet, then you do not need to add sugar).
Add the dissolved gelatin to the yoghurt (room temperature) and mix thoroughly (if the gelatin is too hot and the yoghurt is too cold, the gelatin may curdle).

Put a dark cake on the bottom of the split form. Pour half of the yogurt over.

Put a light cake on top. Pour in the second half of the yogurt, smooth the surface.
Refrigerate for at least 2 hours.

Cherries (leave a few cherries to decorate the top of the cake) pour 300 ml of water, bring to a boil and boil for a couple of minutes.

Remove the cherries with a slotted spoon or strain. Add sugar, stir.

Yoghurt cake has a very delicate texture, has a spectacular appearance and can easily decorate any festive table. The dessert is very easy to prepare. The only thing to consider is the time for the jelly layer to harden, so you need to start forming the cake at least 6-7 hours before the planned feast.

The top layer of peaches in this recipe can be replaced with cherries, strawberries, blueberries and any other berries or pieces of fruit. With any design, the yoghurt cake turns out to be beautiful and tasty!

Ingredients:

For biscuit:

eggs - 2 pcs.;
sugar - 75 g;
vanillin - a pinch;
butter - 10 g;
flour - 50 g.

For yoghurt filling:

thick natural yogurt (without additives) - 700 g;
icing sugar - 170 g (or to taste);
vanillin - a pinch;
instant gelatin - 25 g.

For registration:

canned peaches - 5-6 halves;
cake jelly - 1-2 sachets.

Yoghurt cake recipe with step by step photos

How to make yoghurt cake at home

Cooking a biscuit. Fill the eggs with sugar, beat for about 5-7 minutes. As a result, the egg mass should thicken and "grow" noticeably.
Throw in a pinch of vanillin and in small portions sift flour to the beaten eggs, knead from bottom to top until a homogeneous texture is obtained.
Melt the butter, cool and then pour it along the side of the bowl to the dough. Stir.
We bake a biscuit in a mold with a diameter of 22 cm. Temperature - 180 degrees, cooking time - about 20 minutes. Cool the finished cake. We lay the detachable form with parchment. Place a thin biscuit cake on the bottom, lightly pour over it with canned peach syrup to soak it.
Combine yogurt with powder and a pinch of vanillin. Stir thoroughly. In our example, natural yogurt is used without additives (you can take sweet yogurt, but in this case, the portion of powdered sugar must be significantly reduced or completely eliminated).
Pour instant gelatin with 100 ml of hot water (not boiling water), stir vigorously until the powder dissolves. Cool, stirring occasionally.
Add the dissolved gelatin to the yoghurt, stirring continuously. Fill the biscuit cake with a jelly mass and put the mold in the refrigerator for 2-4 hours (until the yogurt layer hardens).
Cut the peaches into thin slices and spread them in a circle on the frozen yogurt.
Cooking jelly according to the instructions and pouring the cake. Put it back in the refrigerator until the surface hardens. We release the finished dessert from the form, carefully remove the paper.
Cut a tender yoghurt cake with peaches in portions and serve. We store the dessert in the refrigerator (from a prolonged stay at room temperature, the jelly layer may begin to thaw).

Enjoy your tea!

Ingredients:

4 oranges

750 g yogurt (8 cups, 95 g each)

2-3 bananas

30 g gelatin

250 ml orange juice

Biscuit cakes

You will also need food grade polyethylene, about 50 by 50 cm. Cheese and other products in stores are usually wrapped in such polyethylene.

The first thing we did was fill the gelatin with orange juice to swell and dissolve.

This will take 30-40 minutes, so you can start cutting fruit and biscuit cakes. The cakes were cut into cubes. There are three of them in a standard package, two were enough for us.

We do the same with bananas - only smaller cubes.

The oranges were cut into wedges. And then they peeled them off - the zest.

And at this stage, the question arose: what are we going to put all this splendor into and fill it with? Initially, it was assumed that our jelly cake will be spherical. It is advisable to have special molds. But since we didn’t manage to get them on time, a large deep frying pan came to the rescue, exactly the shape from the inside, which was required.

Lined the bottom of the pan with polyethylene. Polyethylene is needed solely to make it easier to get the finished jelly cake out of the mold (and suddenly it sticks!), So it should go over the edges.

Orange circles come first - place them on the bottom of the pan as tightly as possible.

Then came the biscuit squares.

Bananas follow.

If space remains, then again oranges, biscuits and bananas - until they fill the entire space of the form.

By that time, gelatin had already "made friends" with the juice. To make this friendship stronger, we put them on the stove and heat them, but not to a boil. Stir without leaving lumps and let cool to the same temperature. Now we add yogurt to this company.