YOGURT CAKE AND POMEGRANATE JAM
- 75 g of cottage cheese
- 1 natural yogurt
- 1 jar and pomegranate jam
- 3 sheets of 2 g of gelatin
- 2 slices of bread mold
- 2 tablespoons of sugar
- Half orange juice
Mix cottage cheese, yogurt, a spoonful of sugar. The gelatin is soaked with water, in a bowl for 5 minutes and then dissolved in warm orange juice. Allow to warm and add to the previous mixture.
In a mold put the slice of bread as a base and put the mixture on top, put in the refrigerator about 15 minutes to set.
Pomegranate marmalade is warm and a previously soaked gelatin sheet is dissolved. The mixture of cottage cheese is removed from the fridge and the pomegranate marmalade with the dissolved gelatin is put on top and put in the fridge to set.
The cooling period is taken out of the mold and enjoyed.
The mixture of cottage cheese is removed from the refrigerator and the pomegranate jam is placed over the dissolved gelatin and put back in the fridge to set it.