Mónica Mateos

Recipes:

2 Photos

Upload your Photo

Mónica Mateos

Strawberry Gelatart

Name: Strawberry Gelatart
Prep time: 120 min
Cook time: 120 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 1/2 cups granola; 1/2 cups coconut, grated; 3/4 cups butter, melted; 1 cup strawberry yoghurt; 1 cup evaporated milk; 1 cup condensed milk; 1 cream cheese; 1 teaspoon vanilla essence; 5 envelopes gelatin, hydrated and melted; enough strawberry, with the stems, in a fan; enough raspberry, to decorate

Low

4.5

6 comments

Mónica Mateos

	208
Favorites

Collections

Glider

Super List

Upload a picture

To print

We have the best healthy dessert of all, this Strawberry Gelatarta. The base is made of oat granola, and instead of being filled with custard, the filling is a delicious gelatin made from yogurt. This is the best proof that a low-calorie recipe can be delicious and still complement your lifestyle. For this Strawberry Gelatart you do not need an oven, as it does not require any cooking. Adapt the flavor to your favorite fruits by following the same procedure with different types of yogurt.

Learn more about Mónica Mateos

Ingredients

8 portions

Select all ingredients

Preparation

For the crust, in a processor add the granola, coconut and melted butter. Process until you have a masita or dough.

In a previously greased pie pan, place the previous mixture and extend until it covers the base of the mold. Refrigerate

For the gelatin, liquefy strawberry yogurt with evaporated milk, condensed milk, cream cheese, vanilla essence. While still liquefying, add the hydrated and melted gelatin in the form of a slow drizzle.

Pour the gelatin over the crust carefully and refrigerate until set.

Decorate with strawberries and raspberries.

PRESENTATION

Decorate with strawberries and raspberries.

TIPS

We suggest that when pouring the gelatin upon the crust, you remove the foam from the surface with a spoon so that you do not have bubbles and it is completely smooth.