Description
Very simple and quick, but tasty and refreshing dessert that will brighten your summer dinner! We love you!
Ingredients
-
Raspberry
200 g
-
Red currants
100 g
-
Cheese
100 g
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Yogurt
200 g
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Brown sugar
100 g
Cooking
Raspberries and currants placed in a sieve and cover with half of the sugar. The extracted juice to collect and preserve.
Place berries, juice from them, cottage cheese and yogurt and the remaining sugar in the bowl of a blender.
Very carefully break until a homogeneous and smooth mass.
Pour into a small (I have 16 cm in diameter) the mold for muffins or portioned molds and put in the freezer, preferably overnight but for not less than 3-4 hours.
Frozen cupcake right on the form, put it in hot water and count to 30. Flip the cake on a dish and decorate with raspberries and mint leaves.
Piece. Help yourself!
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