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Recipe of Yoghurt cake with coconut
Recipe

Yoghurt cake with coconut

30 mins
Low
185
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To reduce a little the caloric level of the strong traditional desserts, so typical of Holy Week, today we propose this light and refreshing yoghurt and coconut cake. A simple and ideal recipe for almost any time.
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Ingredients

6 portions
  • 7 Marie biscuits
  • 5 natural yogurt
  • 3 tablespoons butter
  • 5 tablespoons sugar
  • 3/4 tablespoons grated coconut
  • 4 sheets jelly
  • 4 tablespoons milk

Preparation

First let the gelatine sheets hydrate in cold water.
Crush the cookies until they are powdered and mix them with the melted butter.
Place this mixture in a mold removable (18cm) and crush well so that it is a uniform layer, without gaps.
In a bowl mix the yoghurt, with the sugar and then add the coconut.
Heat the milk and when it is ready, add the gelatin sheets well drained and mix until they are completely dissolved.
Add the yoghurt mixture, and pour it into the mold where the cookie base is.
Freeze to set, and in half an hour you can taste it.

TIPS

Test the amount of sugar and adjust it to your liking.

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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 USDA
Rate this tip
Ratings (1)
Adiie Lopez
25/05/2019 10:55:07
Exelente

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