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Oikos

Oikos

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Recipe of Yoghurt Christmas Gelatin with Creamy Vanilla Custard Sauce
Oikos

Oikos

Recipe of Yoghurt Christmas Gelatin with Creamy Vanilla Custard Sauce
Oikos

Oikos

Recipe of Yoghurt Christmas Gelatin with Creamy Vanilla Custard Sauce
Oikos

Oikos

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Recipe of Yoghurt Christmas Gelatin with Creamy Vanilla Custard Sauce
Recipe

Yoghurt Christmas Gelatin with Creamy Vanilla Custard Sauce

2 h
20 min
Easy
16
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This Yoghurt Natural Oikos® jelly with its delicious sauce made from vanilla custard is incredibly creamy and delicious for this holiday season. Accompanied with berries that give a touch acidito and combine perfect.
Learn more about Oikos

Ingredients

8 servings
  • 2 envelopes of unflavored gelatin
  • 1/4 of Cup of Water
  • 1 liter of Yoghurt Natural Oikos®
  • 1/3 of Cup of milk
  • 1 Cup of blackberry Reserve ½ cup to decorate
  • 1 Cup of raspberry Reserve ½ cup to decorate
  • 2 pieces of Vanilla Danette® Custard 100 gc / u, for the sauce
  • 1/4 of Cup of skim milk for the sauce
  • 1 tablespoon of Mint leaf to decorate

    Preparation

    Hydrate the grenetine with water and let stand 5 minutes. Heat in the microwave 10 seconds to melt. Reservation.
    Blend Oikos® Natural Yoghurt with milk and hydrated gelatin.
    Pour the previous mixture in a mold for gelatin and introduce the fruits, distributing them throughout the mold. Refrigerate 2 hours or until set.
    For the sauce, heat the Danette® Vanilla Custard and milk and mixture in a pot.
    Unmold the jelly and bathe with the sauce. Decorate with the rest of the fruits and the mint leaves.

    PRESENTATION

    Decorate with vanilla sauce and fruits.

    TIPS

    Sweeten your gelatin to taste.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    177
    kcal
    8.8%
    Carbohydrates
    12.9
    g
    4.3%
    Proteins
    5.5
    g
    11%
    Lipids
    12.5
    g
    19%
    Fiber
    3.7
    g
    7.4%
    Sugar
    8.8
    g
    9.7%
    Cholesterol
    33.3
    mg
    11%
    Esha
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