Sour cream has long ceased to be served to the table only as a sauce for main dishes. This product uses confectioners, adding it to pastries and a variety of desserts. We have collected for you several recipes of original desserts made of sour cream and gelatin, with the addition of various fruits, which you will certainly have to taste.
Dessert with sour cream gelatin and strawberries
Ingredients:
- fresh strawberries - 500 g;
- sour cream low-fat - 800 ml;
- condensed milk - 200 ml;
- cookies - 300 g;
- gelatin dry - 35 g;
- water - 500 ml.
Preparation
Gelatin filled with hot water and mix well until it is completely dissolved. Then we set aside and leave to cool. This time, we mix condensed milk with sour cream, and chop the cookies into small crumbs and lay them on the bottom of the kremanki. Strawberries are washed, we tear off their tails and spread them from above. When gelatin becomes slightly warm, combine it with sour cream and pour this mixture into molds.
Dessert of sour cream with pineapple and gelatin
Ingredients:
- cottage cheese - 400 g;
- gelatine - 20 g;
- sour cream low-fat - 200 ml;
- canned pineapples - 200 g;
- pineapple juice - 500 ml;
- Vanillin - to taste;
- condensed milk - 3 tbsp. spoons.
Preparation
Gelatin is dissolved in pineapple juice and leave for about 30 minutes. Cottage cheese beat well with sour cream, throw vanillin and put condensed milk. Swell the gelatin on a low heat, but do not boil. After that, we introduce it into the curd mass and throw the cubes of pineapple. We pour out the sour dessert with gelatin and fruit according to the molds and put it in the refrigerator for freezing.
Dessert of sour cream with gelatin and apricots
Ingredients:
- cottage cheese - 250 g;
- sugar - 50 g;
- sour cream - 250 ml;
- apricots - 200 g;
- chocolate, nuts - if desired;
- Gelatin dry - 12 g.
Preparation
In curd, put low-fat sour cream and whisk a good blender at the lowest speed minutes. 3. Then gradually pour the sugar and mix thoroughly. Gelatin soaked in hot water and wait until it swells, and then poured neatly into the curd mass and again everything is mixed. Apricots are mine, we remove the bones and put the pieces in cottage cheese. Now take the glass keramaks or glasses and lay out the prepared mass. We send the dessert to the fridge and mark it for about 3 hours. When the delicacy stiffens, take it out and serve it to the table, sprinkled with grated chocolate or chopped nuts on top.