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🍽️ Fruity Lemon Cream

497 kcal · 30 min · 4 servings

Ingredients

• 8 sheets white gelatin
• 3 untreated lemons
• 90 g sugar
• 250 g cream cheese
• 350 g yogurt
• 200 g whipping cream
• Garnish
• 1 tbsp lemon zest
• lemon slice (halved)
• 2 tbsp chopped pistachios
• lemon balm leaf

Instructions

1. 1. Soak the gelatin leaves in a bowl of cold water.
2. 2. Wash one lemon thoroughly under hot water.
3. 3. Grate the fine zest of this lemon.
4. 4. Squeeze the juice from all the required lemons.
5. 5. Mix the lemon juice, lemon zest, and sugar well together in a large bowl.
6. 6. Stir the quark and yogurt into the lemon mixture.
7. 7. Whip the cream until stiff.
8. 8. Gently fold the whipped cream into the quark-lemon mixture.
9. 9. Take the gelatin out of the water and squeeze it well.
10. 10. Place the gelatin in a pot and melt it over low heat while stirring.
11. 11. Stir the dissolved gelatin into the quark cream.
12. 12. Fill the cream into small molds.
13. 13. Place the molds in the refrigerator for at least 3 hours until the cream is set.
14. 14. Dip the molds briefly into hot water.
15. 15. Turn out the lemon creams onto plates.
16. 16. Garnish the dessert with lemon balm, lemon zest, lemon slices, and pistachios.

Nutrition per serving

• kcal: 497
• Protein: 17 g · Fett/Fat: 32 g · Carbs: 33 g