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Cream cheese gelatin

pau hdz

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Isabel Pri Ta

Cream Cheese Gelatin

Name: Cream Cheese Gelatin
Prep time: 195 min
Cook time: 195 min
Yield: 6
Cuisine: Mexicana
Ingredients: 190 grams cream cheese; 30 grams unflavored gelatin powder; 1 can evaporated milk; 1 can condensed milk; 1/2 cups Water

15 mins

Low

4.8

5 comments

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Try this delicious cream cheese jelly that will steal the hearts of everyone who tastes it. It is creamy and its rich flavor will make you enjoy a dessert like you have never done before.

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Ingredients

6 portions

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190 grams cream cheese
30 grams unflavored gelatin powder
1 can evaporated milk
1 can condensed milk
1/2 cups Water

Preparation

Empty the grenetine in the half cup of water and dissolve until there are no lumps, let stand for 7 minutes. After the time has elapsed heat in the microwave for 40 seconds.

Blend the cream cheese bar, the condensed milk, the evaporated milk and the already dissolved grenetine until everything is very well integrated.

Empty in molds, jelly cups or some container.

Put in the fridge for 1 or 2 hours.

PRESENTATION

Decorate with some red fruits or bathe with chocolate.

TIPS

Before pouring into the mold or container to be used, grease it so that later it is easier to demold the gelatin.

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Cream Cheese Gelatin

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (5)

Amairani Ceja

15/08/2019 21:35:32

La combine con gelatina de chocolate abuelita y quedó deliciosa.

Erika Villegas Fernandez

17/05/2018 21:52:19

Yo la prepare tal como dice la receta, pero como las hago para vender me pareció un poco simple la presentación, así que una parte de lo licuado lo combine con fresas congeladas y quedó muy rica, también se le puede poner salsa de frambuesa encima

Iliana Carrillo

12/04/2018 15:12:53

Yo lo prepare igual que como dice la receta pero solo encontré grenetina en sobres, asi que le puse dos sobrecitos a la media taza de agua. Quedó deliciosa, sabe más a pay de queso que a gelatina...