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🍰 Airy Yogurt Pistachio Cream

180 kcal · 30 min · 4 servings

Ingredients

• 3 sheets white gelatin
• 3 sheets red gelatin
• 400 g yogurt (1.5 % fat)
• 75 g cream cheese (13 % fat)
• 30 g fine cane sugar (1 tbsp)
• 3 tbsp pomegranate juice
• 3 egg whites
• 30 g pistachio kernels (2 tbsp)
• 3 sprigs lemon balm

Instructions

1. 1. Soak the gelatin leaves in a bowl of cold water.
2. 2. Whisk the yogurt, cream cheese, and sugar with a whisk until the mixture is smooth.
3. 3. Warm the pomegranate juice in a small saucepan.
4. 4. Squeeze the soaked gelatin lightly and dissolve it in the warm juice.
5. 5. Stir the gelatin solution into the yogurt mixture.
6. 6. Place the yogurt cream in the refrigerator until it begins to thicken.
7. 7. Separate the eggs by separating the yolk from the white.
8. 8. Beat the egg whites with a mixer until stiff.
9. 9. Gently fold the beaten egg whites into the yogurt cream using a rubber spatula.
10. 10. Fill the cream into glasses.
11. 11. Place the glasses covered in the refrigerator for 3 to 4 hours.
12. 12. Roughly chop the pistachios shortly before serving.
13. 13. Wash the lemon balm and shake it dry.
14. 14. Pluck the leaves from the stems.
15. 15. Sprinkle the finished cream with the pistachios and lemon balm.

Nutrition per serving

• kcal: 180
• Protein: 12 g · Fett/Fat: 8 g · Carbs: 14 g