| |
|
|
|
Cakes
>> Fruit Yogurt Cake
Ingredients:
Yogurt. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Kg
Icing Sugar. . . . . . . . . . . . . . . . . . . . .300 Gms
Gelatin. . . . . . . . . . . . . . . . . . . . . . . . . . .2 Tbsp.
Vanilla Essence. . . . . . . . . . . . . . . . .2 Tsp.
Cream. . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Kg
Mixed Tin Fruit. . . . . . . . . . . . . . . . . . .400 Gms.
Preparation:
Mix Yogurt And Sugar Together And Keep Aside.
Melt Gelatin In ½ Cup Of Hot Water.
Add Gelatin And Vanilla Essence To The Yogurt.
Gently Whip The Cream And Mix With Yogurt.
Take Half The Tinned Fruit And Blend It In A Blender.
Now Add The Blended Fruit With Yogurt.
Arrange The Remaining Fruit In The Bottom Of A Big Jelly Mould.
Pour Mixture On Top.
Put The Mould In A Freezer Until The Mixture Sets.
Invert The Mould On To A Flat Dish And Gently Shake Out The Mixture And Cut It In Slices.
Loosen Sides With A Sharp Knife If It Does Not Slide Out Easily.
Serve Cold.
You can serve with your family and friends.
|
