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Yogurt cream and sour cream

Yogurt cream and sour cream


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It's a very good and simple way to get fresh and cheap homemade cream. I saw this recipe in a TV show with Anna Olson.

  • 450g sour cream 10% fat
  • 600g fatter yogurt (I used from Muller)

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Yogurt and sour cream:

Mix the yogurt with the cream in a bowl until well blended, then put the composition in a gauze or a thick mesh, tie with a string and leave to drain until the next day.

the cream thus obtained can be used as such or mixed with various fresh herbs, or you can use it in cream for cakes. It can be stored in the refrigerator for 4-5 days.



Similar in consistency to Ricotta, perhaps a little more crumbly, commonplace but delicious cottage cheese is rich in protein and minerals, contains much fewer calories than mascarpone.

If you want to get the closest and richest taste of mascarpone cheese, but for one reason or another, you do not want to use this ingredient, here's how you can get an excellent substitute: mix cream cheese (from that spreadable) with sour cream and cream for whipped cream, in a ratio of 4: 2: 1. For example, you can mix 200 g of cream cheese with 100 g of sour cream and 50 g of whipped cream. For smaller / larger quantities, all you have to do is change the amounts, keeping the ratio.


Unbaked cake with fine yogurt cream

This cake was meant to be one with lots of raspberries, but because I have two thieves in my family, I was left with a few pieces of raspberries in the fridge. And yes I decorated it on Sunday when it was closed everywhere and I had nowhere to buy raspberries, luckily I had a small casserole of blueberries in the fridge :).

This cake should have had another title but that came to my mind when I wrote the recipe, I didn't look for options because I lost the main ideas and the desire to share the recipe.

This cake is a perfect, dreamy one, or in my case what I dreamed of eating on a Sunday. The cream is extremely fine and fragrant, a little sour from yogurt but a little just a touch & # 8230 has a fluffy texture because I put a little gelatin, enough to harden but not like rubber.

This cake is the hit of summer, because you can't help but like it, it's super-mega-delicious!

Unbaked cake with fine yogurt cream

The recipe is for a rectangular shape of 30x22cm but you can also make it in the form of a cake with a diameter of 26cm

  • 800ml milk
  • 3 yolks
  • 2 sachets of vanilla pudding
  • 200g old
  • 1 teaspoon vanilla essence
  • 15g gelatin
  • 600g Greek yogurt
  • 300ml whipped cream

To fit, we hydrate the gelatin in 100ml of cold water.

Put 700 ml of milk in a pot to boil.

In a bowl, mix the yolks with the sugar, vanilla essence and remaining milk. Add the pudding powder and mix well until smooth.

When the milk is hot, set the pot aside, add the yolk composition and mix quickly, then put the pot back on low heat and mix until it thickens like a pudding (don't worry about it not being cut).

Turn off the heat and add hydrated gelatin, stirring constantly. Put a foil on top of the cream and let it cool. When it is warm, add the yogurt and mix well with a whisk.

Beat the sour cream well until it turns into whipped cream and take 3 tablespoons of it and put it in yogurt cream.

Mix well and start assembling the cake

We pass the biscuits through the milk and place them next to each other on a plate.

We frame them with a metallic shape and pour the cream. Then put the remaining whipped cream and put the cake in the cold for 4 hours or preferably from evening to morning.

Take out the shape, finish the edges a little with a wet spatula and decorate with blueberries or whatever fruit you like and then cut it into squares.

It is sweet-sour, fragrant and very fine.

The cream can be modified depending on the fruit used as follows: if you decorate it with raspberries, use raspberry yogurt, if you decorate it with blueberries you can use blueberry yogurt.

You can use cream sheets instead of biscuits or if you have the type to make, a pandispan top

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Cake with ness cream and yogurt

Mix eggs with a pinch of salt, 180 g sugar and vanilla sugar, until it doubles in volume. Add the ground biscuits, flour, starch and baking powder. Homogenize well. We poured the composition in a round tray in which we put baking paper. Put in the hot oven for 25-30 minutes.

I mix cream for whipped cream. Separately, mix the mascarpone. Mix two sachets of ness with a few tablespoons of whipped cream, then add them over the mascarpone. Add powdered sugar to taste and then gradually, half the whipped cream. Mix lightly. We introduce the cold cream.

For the yogurt cream, mix the remaining whipped cream with the yogurt and powdered sugar to taste. I also added half a sachet of gelatin (I don't think it was absolutely necessary, but I was afraid the cream would run).

I cut the top in half, I syruped each piece with a syrup of 200 ml of warm water, a sachet of ness and 2 tablespoons of sugar.

I placed the first syrupy top, ness cream, the second syrupy top and yogurt cream.

I decorated the cake with whipped cream, chocolate chips and a little ness powder.


Diplomat Cake

When you want a good, refreshing, quick dessert that won't keep you in the kitchen much, choose Diplomat Cake.

It's not hard to do at all, if you respect exactly what I write here, it comes out quite a lot, it comes out somewhere at 8-10 consistent portions and it's not very expensive either.

With the combination inside the cake, you can play indefinitely! You can mix fruits, you can make with a single fruit, stopping at pears, grapes, strawberries, peaches, cherries, apricots, pineapples, etc. The only ones not recommended are kiwi and fresh pineapple, which can compromise the action of gelatin.

Ingredient tray 14cm / 24cm

Diploma Cream

  • biscuits 16-20 pieces
  • 3 eggs
  • 80 g of sugar
  • a compote & # 8211 Fruit Cocktail (420 g)
  • 10 g gelatin
  • 350 ml whipped cream (I combine whipped cream with fermented cream, that's the taste I like) + 1-2 tablespoons sugar
  • a sachet of vanilla sugar
  • note- the amount of sugar is not exact taste of the cream at the end (DO NOT PUT THE FRUITS, YOU WILL ADD THEM AFTER) and supplement with powdered sugar, if you like sweeter, but make sure that the biscuits are very sweet, so I do not -I would recommend adding more

For decoration

How to prepare Diplomat Cake

Start with the fruit, which you put in a strainer.

Put the gelatine in a cup, together with 50 ml of cold water.

Mix the eggs with the sugar and put them in a double-bottomed bowl over low heat.

Stir continuously with a whisk until the sugar is diluted and the composition slightly thickened and frothy & # 8211 approx. 2-3 minutes.

Turn off the heat and let it cool (2 minutes) while you mix the whipped cream with the cream, vanilla and sugar, until it has a firm texture.

Take the gelatin and put it in the hot egg composition, stir to melt and mix.

Cool completely by placing the vessel in another in which you put cold water.

Incorporate the chilled cream, with a whisk, into the whipped cream. Chicken and fruit & # 8211 stop a few.

Homogenize by mixing gently.

Prepare a 14cm / 24cm tray (a wider cake tray) and wrap it in cling film.

Put some fruit on the bottom of the tray, then pour half the amount of cream.

Syrup biscuits in the syrup left over from the compote and place them in a layer over the cream poured into the tray.

Put the remaining cream, level nicely and add another layer of syrupy biscuits.

Cover the tray with cling film and refrigerate for a few hours or overnight.

Peel off the foil and, with a firm motion, turn the cake over on the plate.

Garnish with whipped cream well, sweetened to taste.

You can prepare Diplomat Cake with a countertop, instead of biscuits, according to the recipe you can find HERE


Apple, banana and sour cream dessert 2x130g babybio

Saute the bananas with butter in a Teflon pan and sprinkle with brown sugar. With a creamy cream and rice, the recipe. Banoreo, whip the cream hard. Add butter, eggs, sour cream and vanilla. In another bowl, combine baking powder, salt and flour and then incorporate the mixture into the banana cream. Because I've been dreaming of a good banana tart for a long time and because. Banana cream - mix whipped cream with sour cream until it becomes a fluffy cream, add crushed bananas and vanilla essence. Biscuit and banana cake, a fine, cool dessert with milk cream. Mix well until a compact cream is obtained: Add the hazelnuts and. Rating: 5 & # 8211 1 vote & # 8211 4 hours 15 min.

At Carrefour you can find baby puree. Find out more details about 2x130g Babybio Apple, Banana and Cream Dessert. The correct answer is banana cream. The correct answer is & quot; banana cream & quot.

It must have been from strawberries with cream.


Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with


  • 1 avocado copt
  • 170 g Greek yogurt (or fatter natural yogurt, drained for a few hours)
  • juice of half a lemon
  • 1 clove of garlic
  • salt
  • ground coriander (or if you don't like it, pepper)

Remove the avocado pulp with a teaspoon and put it in a blender, add the sliced ​​garlic and lemon juice. Mix well until you get a fine puree, add the Greek yogurt and finally season with salt and ground coriander.

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Yogurt cream and sour cream

Mix the yogurt with the cream in a bowl until well blended, then put
the composition in a gauze or a thick mesh, tie with a string and leave to drain until the next day. for cakes. It can be stored in the refrigerator for 4-5 days.

It's a very good and simple way to get homemade bad and cheap cream. I saw this recipe in a TV show with Anna Olson.

Refreshing cake with sour cream, yogurt and strawberries

Prepare a round shape with a detachable ring for the cake, lining it with baking paper and heat


Fresh tarts with yogurt cream and whipped cream

The first recipe remade with Rama margarine. Tarts are my favorites, especially with fruit & # 8230 are delicious! I had raspberries in the freezer (own production) so I decided to make some tarts with a raspberry flavored cream.

  • 300 g white flour
  • 150g margarine Rama Maestro
  • 1 tablespoon sugar
  • 2 yolks
  • a little salt
  • 300 ml yogurt with fruit
  • 500 ml whipped cream
  • 4 tablespoons sugar
  • 10g gelatin

Dough ingredients:

Put flour in a bowl, add chopped margarine (a good thing about this margarine is that it has gradations for weight so there is no need to weigh it),

yolks, sugar and salt. Crush with your fingers, mix quickly and refrigerate for an hour.

In the meantime, preheat the oven and look around the pantry for some beans :).

We break a piece of dough, we make a ball that we spread with the rolling pin and then we put it in the form by pressing lightly. In the middle we put a few beans so that the dough does not rise when baked.

Bake for 15 minutes in the oven at the right heat, until slightly browned on the edges.

We take out the forms, we turn them over easily (you don't have to grease them, the dough has enough fat).

Let cool and prepare the cream.

Put the yogurt in a bowl, add 4 tablespoons of sugar and mix. Dissolve the gelatin in 4 teaspoons of cold water, then pour it into 50 ml of hot water. Pour the mixture over the yogurt, mix and let it harden a little. Beat the whipped cream hard then add spoon by spoon to the yogurt. Mix well and let it harden in the cold.

Fill the forms with cream and put a raspberry or a piece of chocolate on top.

If you want to make with other fruits, choose a suitable yogurt.

Very fragrant cheese, very fragrant cream, very loaded appetite :).

More recipes with Rama margarine can be found here.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.