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3

Yoghurt jelly with blackberry

1 h 20 min
10 min
Easy
4.67
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The creaminess of the Holland® ice cream with yogurt and blackberry flavor will make this jelly an explosion of textures on your palate, for the smoothness and acidity of the red berry sauce. You will prepare it in two by three and your family will love it.

Ingredients

4 servings
  • 2 envelopes of unflavored gelatin (14g)
  • 1/4 of Cup of Water
  • 1 Cup of yogurt natural, without sugar
  • 1/4 of Cup of skim milk
  • 2 cups of Ice Cream Holanda® Flavored Yogurt with Blackberry
  • 2 cups of red fruit frozen, for sauce
  • 5 spoonfuls of sugar for the sauce
  • 1 tablespoon of lemon juice for the sauce

    Preparation

    Dissolve the grenadine in 1/4 cup of water and let stand until a gel forms.
    Heat yogurt, milk and Helado Holanda® in a pot with yogurt and blackberry and 2 tablespoons of sugar over low heat until the ingredients are dissolved.
    Add the liquid grenetine and continue cooking until completely dissolved.
    Pour the mixture into 4 previously greased molds and refrigerate until they set.
    For the sauce, cook over medium heat the red fruits with the remaining sugar until a light jam is formed. Pour the lemon juice, remove from heat and let cool.
    Unmold each of the gelatins, and accompany with the red fruit sauce. To serve.

    PRESENTATION

    Add mango slices or fresh strawberries to decorate.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    407
    kcal
    20%
    Carbohydrates
    69.6
    g
    23%
    Proteins
    8.5
    g
    17%
    Lipids
    14.2
    g
    22%
    Fiber
    4.4
    g
    8.9%
    Sugar
    59.5
    g
    66%
    Cholesterol
    56.7
    mg
    19%
    Esha
    Rate this Tip.
    Ratings (3)
    Mila Marieezy
    18/03/2018 20:07:44
    Se puede omitir el helado?
    Jan Bustos
    23/02/2018 20:12:53
    En el vídeo esta muy bien explicado 😀
    Rafael Alvarez
    16/02/2018 08:04:02
    Me gusto mucho y sencilla de preparar, solo aclarar cómo va la grenetina, primero dice que se hace gel y luego que debe estar líquida.

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