Raspberry dessert
Composition / ingredients
2
servings:
Step-by-step cooking
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Step 2:
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Step 7:
Pour gelatin with half a glass of water and leave for half an hour.
Heat the mass until the gelatin melts.
Mix kefir with sugar (2 tbsp. l.) and vanilla. Raspberries with the remaining sugar are whipped in a blender.
Cool the gelatin, divide it into two parts.
We put the first one in kefir, the second one in raspberries.
We put raspberry puree in the cremans and put it in the freezer for five minutes.
Take out and pour kefir.
Decorate raspberry dessert with raspberries. We put it in the refrigerator so that it cools down properly and grabs.
Heat the mass until the gelatin melts.
Mix kefir with sugar (2 tbsp. l.) and vanilla. Raspberries with the remaining sugar are whipped in a blender.
Cool the gelatin, divide it into two parts.
We put the first one in kefir, the second one in raspberries.
We put raspberry puree in the cremans and put it in the freezer for five minutes.
Take out and pour kefir.
Decorate raspberry dessert with raspberries. We put it in the refrigerator so that it cools down properly and grabs.
Caloric content of the products possible in the composition of the dish
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Gelatin - 355 kcal/100g
- Vanillin - 288 kcal/100g
