This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Crust:
Filling:
To finish:
Crust:
1. Preheat the oven to 180°C.
2. Mix the ingredients for the crust together and press into the bottom of a 20 cm in diameter springform pan.
3. Bake for 10 minutes. Leave to cool.
Filling:
1. Beat the yoghurt, cottage cheese, xylitol, lemon juice and vanilla together.
2. Melt the gelatine for 15 – 20 seconds in the microwave but do not allow to boil.
3. Pour into the yoghurt mixture in a thin stream while beating continuously.
4. Pour into the prepared crust and refrigerate for at least 2 hours or until set.
5. Decorate with fresh flowers.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now