This light and airy dessert will appeal to all lovers of sweets. After eating a few pieces of this wonderful dessert, you can not worry about extra pounds, because it is light and airy. In addition to this, making a yogurt curd cake is quick and easy.

Time for preparing:

• 25 minutes for baking a biscuit;
• 4 hours for curing.

Belongs to the curd type.

For the base crust you will need:

1. Chicken egg - 2 pcs.;
2. Wheat flour - 4 tablespoons;
3. Sugar - 4-5 tablespoons.

For the cottage cheese and yogurt layer you will need:

• Cottage cheese - 600 grams;
• Gelatin - 25 grams;
• Homemade natural yogurt - 600 grams;
• Berries - 300 grams;
• Sugar - 240 grams;
• Cream -200 ml.

Cooking process:

First, we make a biscuit base:

• Whisk eggs and sugar until a thick foam forms, adding flour sifted through a sieve to them. Whisk until the sugar is completely melted.
• Preparing the form. For baking a biscuit, it is better to take a special detachable form, because it will allow you to save the appearance of the cake. We cover the form with parchment and pour the dough into it, gently leveling it.
• The dough for the biscuit must be driven in as carefully as possible so that it remains airy and the finished cake is fluffy.
• Preheat the oven to 175 degrees and bake the biscuit for 20-25 minutes until it turns light brown.

Cooking curd-yoghurt layer:

• We take the berries, wash them, clean them of debris. Grind them with a blender into a puree, and then rub through a sieve, adding 50 grams of sugar. A few berries should be left to decorate the finished cake.
• Preparing gelatin. To do this, it must be filled with a small amount of water.
• Add cream to the gelatin dissolved in water. We put everything on the stove and gradually interfere over low heat. The gelatin granules should completely dissolve in the cream.
• We take natural yogurt, without additives. You can buy it in the store or make it yourself with the help of special starter cultures.
• Grind cottage cheese into a paste. You can do this either by hand with a spoon or in a blender. You can also purchase ready-made curd mass without additives.
• Combine grated cottage cheese with yogurt, adding 200 grams of sugar.
• Divide the cream with gelatin into two parts. One of the parts should be slightly larger.
• Pour most of the cream into the curd mass, and the smaller part into the grated berries and mix.
• Pour the curd cream into the form with the cooled biscuit, and on top of the berries grated with sugar. All layers must be well leveled.
• We put the finished dessert in the refrigerator for 4 hours to solidify.
  Of the berries for such a cake, currants are best suited. She will give him sourness, which will emphasize the delicate curd taste. You can decorate the dessert with yogurt, berries or almond flakes.

An elegant cottage cheese and yoghurt cake with strawberries combines a delicate cake base, a “weightless” light layer and a large amount of gelled berries that retain their characteristic taste, aroma and freshness. An unsteady, cool dessert without icing, thick cream and other confectionery additives is very useful on summer days - it refreshes, tones and allows you to successfully use the seasonal harvest.

If desired, the biscuit cake can be replaced with a base of shortbread cookies and butter according to the principle of preparation, and purchased or home-made soaked in syrup is also suitable here. Strawberries are completely replaced by another seasonal berry, and in winter, canned fruits will come in handy.

Ingredients:

For the crust:

• eggs - 2 pcs.;
• flour - 50 g;
• sugar - 50 g;
• starch - 10 g;
• baking powder dough - ½ teaspoon;
• vanilla sugar - 1 teaspoon.

For impregnation:

• water - 50 ml;
• sugar - 2 teaspoons.

For curd and yogurt layer:

• cottage cheese (preferably from 9%) - 450 g;
• drinking natural yogurt (without additives) - 200 g;
• cream from 33% - 150 g;
• powdered sugar - 130 g (or to taste);
• vanilla sugar - 1 teaspoon;
• gelatin powder - 25 g;
• strawberries - 200 g

For registration:

• strawberry cake jelly - 1-2 bags;
• strawberries - 300-400 g.

How to make a yoghurt curd cake

1. In different clean and perfectly dry bowls, distribute the egg whites and yolks. Beat the protein mass, gradually pouring half the amount of sugar. We achieve stable peaks - we work with a mixer until the mass gets stronger. Properly whipped squirrels should hold firmly in place when turning the bowl, and not slide along the walls.
   
2. Next, beat the yolk mixture with vanilla sugar and the rest of the usual. We work with a mixer for at least 5 minutes - the mass should noticeably brighten, “grow up” and thicken.
   
3. Add the yolks to the bowl with the proteins in small parts, mixing from the bottom up with light wrapping movements.
   
4. After mixing flour, baking powder and starch, sift in 3 passes to the “airy” egg mass. Each time, gently fold in the flour composition from the bottom up. It is important not to upset the lush dough!
   
5. For convenience, lay the bottom of a detachable form (in this example, 22 cm in diameter) with parchment paper. We spread the dough and level the surface. Preheating the oven, bake a biscuit cake at a temperature of 180 degrees. Hold for 15-20 minutes (until a dry match).
   
6. We cool the finished biscuit base. We pass along the walls with a knife, and then remove the cake. We wash and wipe dry the detachable board, place it on a plate, lining the walls with parchment. We lower the cake into the container and pour it with impregnation - a mixture of sugar and boiling water, cooled to room temperature.
   

   Cottage cheese and yogurt cake - assembly

7. We combine cottage cheese with sweet powder and vanilla sugar. Grind with an immersion blender.
   
8. Pour in natural unsweetened yogurt and work again with a submersible nozzle until a homogeneous mixture is obtained.
   
9. Gelatin pour 100 ml of cold drinking water. Leave to swell.
   
10. Separately, beat the chilled cream until thick.
    
11. Add the creamy mass to the curd-yogurt mixture and mix. We heat the swollen gelatin until the powder dissolves (do not boil!). Allow the gelatin solution to cool slightly, and then pour in a thin stream with continuous stirring to the curd-yogurt cream.
    
12. Strawberries (200 g), washed, dried and removed the stalks, cut into arbitrary pieces. Mix with cream.
    
13. Pour the curd mixture onto the biscuit, level it and put it in the refrigerator until completely solidified.
    
14. To decorate the dessert, choose strawberries of approximately the same size. Cut into thin slices and spread in a circle on a frozen curd-yogurt layer.
    
15. First, fill the strawberries with a small amount of jelly and put them in the refrigerator - this is necessary to fix the berries.
    
16. When the thin layer "grabs", pour the remaining jelly on top and send the dessert back to the refrigerator shelf - we wait for the final layer to solidify.
    
17. Next, unfasten and remove the board, carefully remove the paper.
    
18. Enjoy the delicate taste of cottage cheese and yogurt cake with strawberries!
    

Enjoy your meal!

Yogurt cake is based on mousse or cream made from natural yogurt. Various fruits and berries, chocolate chips or pieces of jelly are added to it. Dessert can be a solid layer of mousse, or it can have a base of biscuit or shortbread crumbs. In any case, the delicacy turns out to be refreshing, sweet, vitamin and, importantly, low-calorie.

This classic dessert on a hot day can compete with ice cream, and it is prepared from natural products taken in the following proportions:

• 20 g of gelatin;
• 50 ml of water;
• 500 ml natural yogurt without fillers;
• 200 ml of fat (from 33%) whipping cream;
• 100 g sugar.

Recipe step by step:

1. Soak gelatin in water for the time recommended on the package, then melt in a steam bath or in a microwave oven, preventing the mixture from boiling.
2. Whip cream to peaks together with sugar, add yogurt and gelatin to the resulting lush mass. Pour the cake into the prepared mold and leave to harden. After that, dessert can be served.

So that gelatin does not freeze in one lump, it should be “hardened”. Add a spoonful of yogurt (or yogurt with whipped cream) to the dissolved gelatin, mix and add this mixture to the total mass.

How to make fruit dessert

Yogurt cake with fruit is easiest to make, as in the classic recipe, by mixing the yogurt base with chopped fruit. But you can make it on the basis of crushed shortbread cookies, or you can make it in the form of a biscuit sandwich with a yogurt-fruit layer.

In this case, you will need:

• 2 ready-made biscuit cakes 1.5 - 2 cm thick;
• 1000 ml of yogurt;
• 200 g sugar (or to taste, depending on the sweetness of the fruit);
• 20 g of gelatin;
• 60 ml of water;
• 2 - 3 g of vanillin;
• 320 g of fruits and berries in any proportion (strawberries, raspberries, blueberries, bananas, oranges, kiwi, apples, pears and others).

Cooking technology:

1. Wash fruits and berries, dry and, if necessary, chop into small slices. Combine gelatin dissolved in water with yogurt, whipped with sugar. Add fruit to this mixture and stir.
2. At the bottom of a detachable form lined with cling film, lay one biscuit cake, and cream with fruit on it. Smooth everything out and cover with a second cake layer.
3. Remove the cake from the cold, and when it has completely cooled, remove from the mold and decorate as you like.

Cottage cheese and yogurt cake

Cottage cheese and yogurt from ordinary fermented milk products can turn into an exquisite cake, especially if they are supplemented with fresh fruits and berries or, as in this case, canned cherries and bananas.

List of required ingredients:

• 400 ml of yogurt;
• 400 g of cottage cheese;
• 100 g of sugar;
• 100 ml of milk;
• 20 g of gelatin;
• 200 g sugar shortbread cookies;
• 200 g bananas;
• 200 g canned pitted cherries.

How to cook:

1. Beat cottage cheese, sugar and yogurt with a blender until smooth. Introduce gelatin dissolved in milk into the curd-yoghurt mass.
2. Pour a little cream of cottage cheese and yogurt into a deep form, put a layer of biscuits broken into pieces on top, a little cream again, a layer of cherries, cream and bananas on it. So repeat the layers until the products run out. The last layer should be cottage cheese and yogurt.
3. Place the cake in the refrigerator to set. Then hold the mold with it for a minute in hot water to make it easier to remove the dessert onto a serving dish. Serve garnished with chocolate chips or fruit.

Sponge cake with yogurt cream

To prepare a refreshing sponge cake with yogurt cream and canned peaches in jelly, for the base cake you will need:

• 2 eggs;
• 75 g of sugar;
• 50 g flour;
• 10 g butter;
• 2 - 3 g of vanillin.

Yogurt cream for biscuit cake is prepared from:

• 700 ml thick yogurt;
• 170 g of powdered sugar;
• 25 g of instant gelatin in granules;
• 100 ml of hot water;
• 2 - 3 g of vanillin.

Additionally, you will need:

• canned peaches to taste;
• 1 - 2 bags of jelly for the cake.

Sequence of actions:

1. Beat eggs and sugar with a mixer at medium speed for 5-7 minutes. Then add vanilla, flour and melted, but not hot, butter to this foamy mass. From the resulting dough, bake a biscuit cake with a diameter of 22 cm.
2. Beat yogurt with powdered sugar and vanilla, combine with gelatin dissolved in hot water. Place a cooled biscuit on the bottom of a detachable form, pour yogurt cream on top of it and put it in the refrigerator for 2-4 hours.
3. Put slices of canned peach on top of the cream that has set and pour over all the jelly. Put in the refrigerator until completely solidified.

Kiwi and banana recipe

To make a yogurt cake with exotic fruits such as kiwi and banana, you will need the following products:

• 200 g shortbread cookies;
• 70 g soft butter;
• 4 medium kiwis;
• 2 bananas;
• 500 ml of natural yogurt;
• 70 g (or to taste) sugar;
• 20 g of gelatin;
• 60 ml of water.

Cooking sequence:

1. Crush the cookies into crumbs, mix with butter and tamp on the bottom of a detachable form. This will be the basis of the future cake, which should be removed for 30 - 40 minutes in the refrigerator.
2. Pour gelatin with water and leave to swell. Cut bananas into slices, and kiwi into small cubes. Sprinkle green fruit with sugar, mix and heat for a couple of minutes on fire so that the sugar is completely dissolved. Then let the mass cool down.
3. When the kiwi slices have cooled, mix them with room temperature yogurt and dissolved gelatin, add banana circles and mix everything. Pour the resulting mass onto the base, which has managed to "grab", and remove for six hours in the cool, so that the dessert freezes.

Cake without baking

To prepare chocolate banana yogurt cake without baking, you must prepare in advance:

• 200 g cookies;
• 100 g of melted butter;
• 400 ml of yogurt;
• 2 - 3 bananas;
• 100 ml of milk;
• 100 ml of water;
• 30 g of gelatin;
• 100 g dark chocolate;
• 120 g sugar.

Cooking without baking:

1. Crush the cookies into crumbs and mix with melted butter. From this mass in a detachable form we form the base, which we remove in the cold for solidification.
2. Gelatin pre-soaked in water, together with milk and chocolate, should be sent to the fire and brought to a homogeneous state. Beat yogurt with sour cream and gently fold in the chocolate-gelatin mixture.
3. Peel the bananas, cut into halves lengthwise and lay on the biscuit base. Gently top the fruit with yoghurt cream. After it hardens, decorate the dessert to your liking, for example, with a chocolate “cobweb” or banana slices.

Preparing a treat with strawberries

Strawberry Yogurt Cake is made with the following ingredients:

• 200 g shortbread cookies;
• 50 g butter;
• 30 g cocoa powder;
• 350 ml of yogurt;
• 300 g strawberries;
• 200 g of cottage cheese;
• 210 ml cream;
• 125 g sugar;
• 50 ml milk (you can take strawberry juice for a more fruity taste);
• 20 g gelatin.

Cooking:

1. Put cookies, soft butter and cocoa into the blender bowl. With short pulses, turn these products into buttery chocolate chips.
2. Line the sides of a detachable form with parchment (or acetate film) and tamp the cookie crumbs in it with an even layer. Place the base in the refrigerator for at least 20 minutes.
3. For the filling, dissolve the gelatin in milk or juice. Beat cottage cheese with yogurt and sugar with a submersible blender into a homogeneous mass without lumps. Whip the cold cream into a firm fluffy mass. Gently combine all three components of the cream.
4. Cut beautiful strawberries of the same size in half and line them with the cut outward along the perimeter of the form. Cut the rest of the strawberries into cubes, mix with cream and place in a mold on top of the sand base.
5. After the cream has hardened, the cake is ready to serve. You just need to remove it from the mold and decorate it to your liking.

Yogurt cake with pineapples

For the biscuit base of the pineapple yogurt cake, you should prepare:

• 2 eggs;
• 50 g of sugar;
• 10 g vanilla sugar;
• 50 g flour;
• 20 g of starch;
• 5 g baking powder.

The composition of the cream includes:

• 600 ml of yogurt;
• 400 ml of heavy cream;
• 140 g sugar (including 10 g vanilla);
• 25 g gelatin;
• 1 can of pineapple rings and cubes.

Additionally, for jelly you will need:

• 300 ml pineapple syrup;
• 50 ml of water;
• 10 g gelatin

Progress:

1. Gently mix the beaten eggs with sugar with a mixture of flour, starch and baking powder. From the dough that will result, bake one biscuit cake.
2. Beat yogurt, vanilla and regular sugar, mix with dissolved gelatin. Separately, whip the cream and mix it with the yogurt mass.
3. Cover the sides of the detachable form in which the biscuit was baked, cover with cling film, put a biscuit on the bottom, half rings of pineapples around the perimeter, and yogurt cream mixed with pieces of fruit in the middle.
4. Refrigerate the cake for a few hours. Then beautifully arrange pineapple rings on top, which should be poured with pineapple jelly.
5. Place the cake in the refrigerator for another 5-7 hours. Remove the dessert from the mold before serving.

With berry jelly

To prepare a bright yogurt cake with pieces of berry jelly, you need to take:

• 200 g shortbread cookies;
• 70 g butter;
• 700 ml of yogurt;
• 40 g of gelatin;
• 120 g of sugar;
• 3 packages of dry mix for multi-colored jelly.

How to cook:

1. Make jelly in accordance with the instructions on the package and pour into a mold so that its layer is no more than 1 cm.
2. Make crumbs from cookies and butter, from which to form the base of the cake in another prepared form.
3. Beat yogurt with sugar, mix with dissolved gelatin and multi-colored jelly cut into small cubes. Mix everything carefully and fill the cake mold with yogurt-jelly mass. After the cream has hardened, the cake is ready to serve.

How to make blueberry dessert

Products from which biscuit dough will be prepared:

• 120 g of sugar;
• 4 eggs;
• 120 g flour.

Blueberry-yogurt cream is prepared from the following set of components:

• 400 ml of yogurt;
• 350 g blueberries;
• 200 g of sugar;
• 60 ml lemon juice;
• 30 g of gelatin;
• 500 ml heavy cream.

To make the biscuit cake juicy, it is impregnated with a mixture of:

• 100 g blueberries;
• 50 ml of water;
• 40 g sugar.

On top of the cake will be decorated with redcurrant jelly, for which the proportions will be as follows:

• 70 g of Gelfix powder;
• 50 g of red currants.

How to make blueberry yogurt cake:

1. From eggs, sugar and flour, knead a lush biscuit dough. Bake one cake from it, which, after cooling, cut lengthwise into two thinner layers.
2. Warm blueberries with sugar and lemon juice over a fire to about 60 degrees. Then dissolve the gelatin in it and combine the mass with yogurt. Allow the yogurt-blueberry mixture to cool slightly, then gently fold in the whipped cream.
3. Put one biscuit cake in a cake mold, cover it with sweet blueberry soak, then put half of the cream. Repeat the same with the other cake.
4. Put the dessert for two hours in the refrigerator. After this time, cover the cake with currant jelly prepared according to package directions.

Cake "Volcano"

Yogurt cake "Volcano" in composition does not differ from the already given yogurt cakes (biscuit, yogurt cream and fruit), but the original design makes the dessert much more appetizing.

For the chocolate biscuit you need:

• 5 eggs;
• 180 g of sugar;
• 8 g vanilla sugar;
• 50 g of melted butter;
• 130 g flour;
• 30 g cocoa powder;
• 5 g baking powder.

For the creamy fruit component you will need:

• 400 ml of yogurt;
• 400 ml of heavy cream;
• 850 g canned peaches in syrup;
• 50 g of powdered sugar;
• 15 g gelatin.

How to create a sweet "volcano":

1. Eggs foam with sugar and mix with a mixture of dry ingredients of the biscuit. Then pour in non-hot liquid oil, mix the composition and bake a biscuit from the resulting chocolate dough. Cut the finished cake into three.
2. Gelatin first soak, and then melt in peach syrup. Combine the gelling component with yogurt and cream whipped with powdered sugar. Add 2/3 of the diced peaches to the cream and stir.
3. Soak one cake layer with peach syrup and place on the bottom of a detachable ring to form desserts. At the second cake, cut out the middle, stepping back 1.5 - 2 cm from the edges. Put the resulting ring on the soaked cake, and soak the circle with syrup.
4. Put 1/3 of the cream on the first cake, cover with a cut out circle. Cut the third cake into 12 segments, which are lined up along the walls of the ring, and put the remaining 2/3 of the cream inside.
5. Press the segments a little to the center to get a pyramid. Make a small well in the center of the cream and fill it with the remaining chopped peaches.
6. After hardening, remove the cake from the ring and sprinkle a little with powdered sugar.

Just a few recipes, and what scope for culinary fantasies! Experiment and create your own yogurt-based desserts. No less tasty and beautiful.

• Flour - 125 g;
• Sugar - 125 g;
• Cocoa - 25 g;
• Baking powder - 0.5 tsp;
• Egg - 1 pc;
• Butter - 50 g;
• Milk - 140 g;
• A pinch of salt

Berry jelly:

• Sweet cherry (cherry) - 400 g;
• Sugar - 80-120 g (to taste);
• Gelatin - 8 g;
• Cinnamon - 1/4 tsp;
• Red sweet wine or port wine (optional) - 1 tbsp. l.

Chocolate Yogurt Soufflé:

• Dark chocolate - 75 g;
• Cream 35% - 200 g (70 g and 130 g);
• Sugar - 75 g;
• Yogurt (Greek type) - 200 g;
• Gelatin - 8-10 g

• Chocolate chips, cherries (cherries)

Cooking:

1. Biscuit.

Mix all dry ingredients, add egg. Heat milk with butter, add to the dough, mix. Pour the dough into a mold (diameter 20-22 cm), greased with oil (the bottom can be lined with baking paper). Bake at 175 degrees for about 25 minutes (check the readiness of the cake with a dry stick). Remove the finished cake from the mold, cool, wrap in cling film and put in the refrigerator for 2-3 hours. Then carefully trim the cake in height by cutting off the top tubercle with a sharp knife. Put the cake in the form in which the cake will be collected, it is advisable to lay the edges with a film or baking paper.

Peel the berries, cover with sugar and leave for a while. Soak gelatin in cold water (2 tbsp.) until swelling. Berries bring to a boil, add cinnamon, boil, turn off the heat, add wine. Add gelatin, mix well. Cool the jelly to room temperature and carefully pour onto the cake mold. Put in the refrigerator for 1-2 hours.

3. Chocolate soufflé.

Soak gelatin in 70 g of cream, add sugar, leave for 15 minutes. Heat the cream, without bringing to a boil, the sugar should dissolve. Melt the chocolate in a water bath. Mix cream with gelatin and chocolate, cool to room temperature. Add yogurt to the chocolate mass, mix gently with a whisk. Beat the remaining chilled 130 g of cream to soft peaks, gently fold with a spatula into the chocolate-yoghurt mass. Pour immediately over the jelly into the mold. Send the cake to the refrigerator for 4-6 hours until the soufflé is completely stabilized. Carefully remove the finished cake from the mold, running a thin knife around the circumference of the mold, remove the film. Decorate the cake with chocolate chips and berries.

Yogurt-curd cake with strawberries

• Egg - 2 pcs;
• Sugar - 60 g;
• Flour - 60 g;
• Vanilla

Impregnation for biscuit:

• 30 g of sugar;
• 50 ml water

• Natural yogurt - 500 g;
• Cottage cheese (soft) or curd cheese - 300 g;
• Sugar - 180-200 g;
• Cream 35% - 200 g;
• Gelatin - 20 g;
• Strawberries - 500 g;
• Powdered sugar

Cooking

1. Biscuit.

Beat eggs with sugar until dense light mass (about 10 minutes), add vanilla, gently add flour with a spatula, kneading the mass in a circle, trying to maintain an airy structure. Put the dough into the form, bake for about 30 minutes until dry sticks. Cool the biscuit and cut in half lengthwise.

In a saucepan, mix water and sugar, bring to a boil and completely dissolve the sugar. Using a pastry brush, evenly soak the biscuit. Put one biscuit in a cake mold, lay the sides with a film.

Soak gelatin in cream (100 g), add sugar, heat almost to a boil. Cool to room temperature. Mix yogurt and curd cheese (if using cottage cheese, be sure to rub it through a fine sieve). Add the cooled creamy gelatin mass to the yogurt, stir gently with a whisk. Beat chilled 100 g cream to soft peaks and carefully fold into the yoghurt mixture.

3. Assembly.

Rinse the strawberries and dry thoroughly with a paper towel, cut the berries in half. Put (place) the halves of the berries tightly to each other on a biscuit with a cut to the side of the mold. Leave some of the berries for decoration, the rest can be cut into pieces and put inside the cake. Pour the yogurt-curd mixture into the mold, cover with the second biscuit, press lightly. Leave the cake to cool and stabilize the soufflé in the refrigerator for 4-5 hours. Then take out the cake, carefully remove the mold by running a thin knife around the circumference of the mold. Put strawberries on top, sprinkle with powdered sugar.

Yogurt cake with peaches

• Eggs - 2 pcs;
• Sugar - 110 g;
• Flour - 75 g;
• Milk - 35 g;
• Butter - 17 g;
• Honey - 1 tsp

• Peach or apricot yogurt - 500 g;
• Gelatin - 25 g;
• Powdered sugar 50-70 g;
• Lemon juice - 2 tbsp. l.;
• Cream 35% - 200 ml;
• Fresh peaches - 5- 7 pcs;
• Cake jelly - 1 sachet

Cooking

1. Biscuit.

Beat eggs with sugar until fluffy light mass, carefully add flour. Warm milk, butter and honey a little and add to the dough in parts. Grease the form with oil, lay the bottom with baking paper. Bake at 170°C for about 20 minutes. Cool the finished biscuit and put it in a detachable cake mold.

Gelatin pour 100 ml of yogurt for 15-20 minutes. Ready gelatin dissolve in the microwave. It is important not to overheat! Then combine with the remaining yogurt, gradually adding it to the gelatinous mass. Whip the chilled cream with icing sugar to soft peaks and gently fold into the yoghurt. Add lemon juice. Stir and refrigerate for 20 minutes. Cut 2 peaches into small pieces and add them to the soufflé. As soon as the soufflé begins to set, pour it into a mold over the biscuit and send it to the refrigerator until completely solidified. Peaches (or nectarines) cut into thin slices, put on top of the cake and pour transparent cake jelly. Cool in the refrigerator until the jelly is set.

We all love sweet things, especially birthday cakes. But it's no secret that extra calories lead to excess weight. That is why I offer an excellent alternative - less high-calorie and very healthy cottage cheese desserts. They are perfect for both a regular family breakfast and a festive table. Let's take a look at several recipes for making a curd cake with different fillings together.

Cottage cheese and yogurt cake

This dessert combines the most delicate cream, airy biscuit and fragrant fruit jelly. As a result, we get a delicious curd yoghurt cake with light fruit that just melts in your mouth.

Ingredients:

For the biscuit:

• eggs - 2 pcs;
• sugar - 50 gr;
• flour - 50 gr;
• vanilla sugar - 1 tsp

For filling:

• cottage cheese (fatty or homemade) - 600 gr;
• yogurt (I have it with peach filling, you can have any to your taste) - 600 gr;
• cream 33% - 100 gr;
• granulated sugar - to taste;
• gelatin (instant) - 25 gr;
• vanilla sugar - 1 sachet.

For decoration:

• cake jelly - 1 sachet;
• peaches (fresh or canned) - 300 gr.

Step-by-step recipe for making curd-yogurt cake

Let's start with the biscuit

1. To do this, beat the eggs with sugar and vanilla, using a mixer, until a thick and fluffy foam.
2. Gently stir in the flour sifted through a sieve. The dough should be very airy and tender.
3. Pour it into a baking dish (I have a detachable form with a diameter of 24cm), cover it with parchment paper and grease generously with butter.
4. Bake in an oven preheated to 180 degrees for 20-25 minutes. Do not open the oven at this time, otherwise the biscuit will fall. Take out the crust and let it cool completely.

curd cream

1. Soak gelatin in cold water to swell.
2. In the meantime, rub the cottage cheese through a sieve and add sugar, vanilla sugar and yogurt to it. Beat the curd mass until a homogeneous consistency is obtained.
3. Pour the cream into a saucepan, add the gelatin and heat on the stove until the gelatin is completely dissolved, but do not boil. Pour the cream into the curd mass and mix.

Cake assembly

1. Take the ready-made and cooled biscuit cake, remove it from the mold, separate it from parchment and place it upside down on a cake serving dish.
2. Wrap the detachable ring with cling film and put it on the cake. Pour the resulting curd cream on top of the biscuit and refrigerate for 2 hours.
3. Take out the chilled cake. Garnish with peeled and beautifully sliced ​​peach slices.
4. Dissolve the jelly in hot boiled water, cool and pour over the fruit. Send to the refrigerator until completely solidified.

As you can see, the recipe is not complicated at all. The only negative is that you have to wait until it hardens, but believe me, it's worth it. This dessert will be a great decoration for your holiday table. You can diversify it with absolutely any berries and fruits. Cottage cheese yogurt cake with fruit is a real vitamin explosion for the body.

Cottage cheese fruit cake

An excellent and tasty dessert on your holiday table will be with fruit without baking. Everything is simple here, a crumb of cookies with melted butter acts as a cake, the cream is prepared on the basis of cottage cheese, cream and fruits. This dessert is very easy to prepare. Fruit curd cake is very beautiful and can be an excellent breakfast or an easy end to lunch or dinner. It can be varied with wild berries and nuts.

Ingredients:

For the base:

• cookies (preferably shortbread or with baked milk flavor) - 400 gr;
• butter - 150 gr.

For filling:

• cottage cheese (fatty, better homemade) - 500 gr;
• cream 33% - 300 gr;
• powdered sugar - 150 gr;
• gelatin - 25 gr;
• vanilla sugar - 1 sachet;
• banana - 1 pc;
• kiwi - 1 pc.

For decoration:

• banana - 2 pcs;
  kiwi - 3 pcs;
  cake jelly - 1 pack.

Cooking:

Cake base

1. Grind cookies with a rolling pin or blender.
2. Pour it with melted and already cooled butter, mix well and tamp tightly on the bottom of the detachable form.
3. On the sides form small bumpers.
4. Place in refrigerator until completely cool.

Cream and cake assembly

1. Take 100 milliliters of cold boiled water and soak the gelatin.
2. Rub the cottage cheese through a sieve. Beat it with powdered sugar and vanilla.
3. Heat the cream on the stove, but do not bring to a boil, add the gelatin, stir until it is completely dissolved.
4. Cool and add to curd.
5. Cut the banana and kiwi into small cubes, add to the cream. Stir the curd and fruit mass and pour into a detachable form on top of the cake. Send to refrigerator.
6. Decorate the cake with chopped fruit and fill with clear cake jelly.
7. Put in a cold place until all layers are completely cool.

At your discretion, you can add various fruit or berry syrups, raisins, candied fruits to the curd cream. You can also improvise with the top layer, for example, pour chocolate or colored glaze.

Sour cream-curd cake with prunes

Cottage cheese cake with prunes is a very tasty and healthy dessert for adults and children. Prunes are a great addition to any homemade cream or cake, because they are rich in valuable substances and vitamins. And in combination with cottage cheese, you get an excellent cocktail of useful trace elements and vitamins.

Ingredients:

For the crust:

• eggs - 2 pcs;
• sugar - 100 gr;
• flour - 100 gr;
• baking powder (or baking soda) - 1 tsp

For cream:

• cottage cheese - 400 gr;
• sour cream - 400 gr;
• sugar - 150 gr;
• pitted prunes - 200 gr;
• gelatin - 25 gr;
• vanilla sugar - 1 sachet;
• chocolate (grated) - 50 gr.

Cooking:

1. Beat eggs with sugar. Mix sifted flour with baking powder and add to egg mixture. Bake in an oven preheated to 180 degrees for 25 minutes. When ready, cool the cake in a detachable form.
2. Soak gelatin in cold water. Pour boiling water over prunes and let stand for 10-15 minutes. Then drain the water and cut it into small pieces.
3. Beat cottage cheese with sour cream, sugar and vanilla. Melt gelatin in a water bath or in a microwave, add to the curd mass, add prunes and mix everything.
4. Spread the creamy mass on the cake and refrigerate until cool. Garnish with grated chocolate before serving.

Cake with cottage cheese and apples

Delicate cake with cottage cheese and apples will not leave indifferent at the festive table. And the availability of ingredients and ease of preparation allow you to pamper your sweet tooth at least every day.

Ingredients:

For test:

• eggs - 2 pcs.
• sugar - 100 gr.
• flour - 150 gr.
• baking powder - 1 tsp
• cottage cheese - 200 gr.
• butter - 75 gr.

For filling:

• apples - 4 pcs.
• butter - 50 gr.
• sugar - 50 gr.
• powdered sugar - 50 gr.

Cooking:

1. Beat butter with sugar, add cottage cheese (previously rubbed through a sieve) and beat with a mixer. Add eggs and mix well. Then add flour (sifted through a sieve) and baking powder. Mix well again. The consistency of the dough should resemble thick sour cream.
2. Grease a baking dish with butter. Put the curd dough into it, and smooth it over the entire surface, forming small bumpers along the edges.
3. Cut apples into thin slices. Melt butter with sugar in a saucepan. Cover the dough with a layer of beautifully sliced ​​apples and brush with melted butter.
4. Bake at 180 degrees for 40-45 minutes. When serving, garnish with a sprig of fresh mint and sprinkle with powdered sugar.

As you already understood, cottage cheese cakes are different, and cooking them is not at all difficult. If you want to make a less calorie cake, use fat-free cottage cheese or low-fat sour cream. Don't be afraid to experiment and create something new. And most importantly, always cook with pleasure and love, and your result will always be on top.