Yogurt low calorie cake with kiwi and banana
(100 g 162 kcal)
— 200 g shortbread cookies
— 70 g butter
— 4 kiwi
— 2 banana
— 500 ml of yogurt
— 70 g sugar
— 1 tablespoon lemon juice
— 4 teaspoons of gelatin
— 0.5 cups boiled water
— 2 kiwi
— 40 g almond petals
Cookies grind into crumbs and add the softened butter (if the oil is solid, heat in a water bath).
Mix everything into a homogeneous mass.
Split form should cover with parchment and then transfer the cookies to the cake. Put the workpiece in the fridge for at least 30 minutes.
Pour gelatin 0.5 cups of water and leave it to swell for 25-30 minutes.
4 kiwi peel and cut into cubes.
To connect kiwi, lemon juice and sugar.
Heat everything over medium heat for 2-3 minutes to kiwi allocated juice, then cool.
In the resulting mass pour the gelatin and yogurt.
On the cake to put 1-2 chopped banana.
Then pour all the yogurt mass and leave to harden in the freezer or the fridge for 6 hours or overnight.
The finished cake remove from the mold and gently remove the parchment.
Garnish with kiwi slices and lightly toasted almond.