Yoghurt Cheese Velvet Recipes

Yoghurt Cheese Velvet Recipe

Ingredients :

2 tbsp gelatine

125ml cold water

45g almonds, finely ground

30g wheat germ

500ml low fat natural yoghurt

250g cottage cheese

250g ricotta cheese

4 tbsp clear honey

few drops of vanilla extract

rind of 2 oranges, grated

thin slices of orange - garnish

Method :
  1. Sprinkle gelatine over cold water.

  2. Leave to stand until the gelatine has absorbed the water.

  3. Stand bowl of gelatine mixture in a larger bowl of very hot water.

  4. Leave until the gelatine has dissolved.

  5. Allow to cool slightly.

  6. Line a 20cm (8") cake tin with foil, leaving enough extra foil overlapping the edge of the tin to help you to lift the Velvet once it is set.

  7. Combine almonds and wheat germ.

  8. Set aside 1 tbsp of this mixture for topping.

  9. Spread the rest over the base of the tin.

  10. Beat yoghurt, cottage and ricotta cheese, honey, vanilla and orange rind together until smooth and creamy.

  11. Fold gelatine into yoghurt and cheese mixture.

  12. Pour into the cake tin.

  13. Chill in the refrigerator for 1 hour, or until firm.

  14. Carefully turn out the set dessert on to a serving plate.

  15. Peel away the foil.

  16. Sprinkle over the reserved almond and wheat germ mixture.

  17. Decorate with very thin slices of orange.

  18. Serve the dessert cut in wedges.

To vary - Use lemon rind instead of orange and decorate the dessert with a twisted slice of lemon in the center.

To store - Keep covered in the refrigerator for up to 3 days.

Serves 8

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