adapted from Amanda Tastes
6 digestive biscuit(about 85g)
35g butter
150g cream cheese
100ml cream
150g sugar-free yogurt
70g sugar
1 tsp lemon juice
1 slice of gelatine(3-5g)
2 tsp hot water
5/2 teaspoons or 1/4 ounce unflavored gelatin to 2 cups of water
yogurt: 3/4 cup = 170 g
lemon: 1/2 = 1 tbsp juice
1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon [(15 ml)] powdered gelatin = 3 sheets leaf gelatin.
One packet (1 tablespoon) of powdered gelatin is equivalent to four gelatin sheets.
用料
cream cheese (75 g) | 2.65 oz |
sugar (35 g) | 8.75 tsp |
unsweetened yogurt (75 g) | 1/4 cup + 1.29 tbsp |
lemon juice | 1/2 tbsp |
cream (50 ml) | |
gelatine powder | 3/8 tsp |
dissolve in water | 0.3 cup = 14.4 tsp |
no-bake yogurt lemon mousse的做法
soften cream cheee
stir cream cheese with sugar;
then add in yogurt
add lemon juicewhip up heavy cream by hand in another bowl
then combine them together
小貼士
use 6 tbsp sugar by mistake, too sweet