Yogurt Cream and Raspberry with Banana

Daniela De Tagle
Daniela De Tagle
This delicious yogurt cream is like a Yogurt Panna Cotta. The recipe is very easy, but it is necessary to refrigerate for at least 8 hours before serving, so it is advisable to make it the day before.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • whole-wheat pasta, FOR THE YOGURT CREAM
  • 2 tablespoons lime juice 2 tablespoons lime juice
  • 2 1/2 tablespoons unflavored gelatin
  • 2 1/4 cups plain yogurt, (whole)
  • 1 3/4 cups whipping cream 1 3/4 cups whipping cream
  • 3/4 cups sugar 3/4 cups sugar
  • whole-wheat pasta, FOR THE RASPBERRY CREAM
  • 1/4 cups sugar 1/4 cups sugar
  • 1 tablespoon lime juice 1 tablespoon lime juice
  • 1 cup raspberries
  • 1 cup whipping cream 1 cup whipping cream
  • 5 bananas, ripe
Preparation
1h
0 mins
Low
  • Grease 10 small glass cups or a 20 cm cake mold with vegetable oil.
  • In a deep bowl, mix water with lemon juice and gelatin. Stir and allow the gelatin to soften for 10 minutes.
  • With a whisk, beat the yogurt and 3/4 cup of cream in a deep bowl.
  • In a pot, mix 1 cup of cream and sugar and heat over medium heat until the sugar dissolves. Remove from heat. Add the gelatin mixture and whisk well.
  • Add the cream-gelatin mixture to the yogurt mixture and whisk well. Pour the cream into individual glasses.
  • In a blender, mix 1/4 cup of sugar, raspberries, and cream. Pour over the 10 glasses and refrigerate for at least 8 hours before serving.
  • Just before serving, slice the banana and mix with lemon to prevent browning, serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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