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:
Preheat the oven to 180°C.
Mix the ingredients for the crust together and press into the bottom of a 20 cm in diameter springform pan.
Bake for 10 minutes. Leave to cool.
Filling:
Beat the yoghurt, cottage cheese, xylitol, lemon juice and vanilla together.
Melt the gelatine for 15 – 20 seconds in the microwave but do not allow to boil.
Pour into the yoghurt mixture in a thin stream while beating continuously.
Pour into the prepared crust and refrigerate for at least 2 hours or until set.
Decorate with fresh flowers.
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
