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EatSmarter exclusive recipe

Fruity Yogurt-Cookie Casserole

Cooking for Many Children
4
Average: 4 (1 vote)
(1 vote)
Fruity Yogurt-Cookie Casserole

Fruity Yogurt-Cookie Casserole - Kids love sweet main courses - here made with fresh raspberries and peaches

Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h.
Ready in
Calories:
314
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie314 kcal(15 %)
Protein12 g(12 %)
Fat9 g(8 %)
Carbohydrates42 g(28 %)
Sugar added19 g(76 %)
Roughage6.5 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4 mg(33 %)
Vitamin B₆0.2 mg(14 %)
Folate48 μg(16 %)
Pantothenic acid1.2 mg(20 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C18 mg(19 %)
Potassium450 mg(11 %)
Calcium140 mg(14 %)
Magnesium64 mg(21 %)
Iron2.5 mg(17 %)
Iodine10 μg(5 %)
Zinc1.7 mg(21 %)
Saturated fatty acids3 g
Uric acid37 mg
Cholesterol128 mg
Development of this recipe:

Ingredients

for
10
Ingredients
5
5 ounces
7 ounces
1 teaspoon
15 sheets
1
5
ripe Peaches (each about 125 grams)
1 ½ pounds
5 tablespoons
Maple syrup (about 60 grams)
14 ounces
4 tablespoons
Shelled pistachio (about 60 grams)
Preparation

Kitchen utensils

4 different sizes Bowls, 1 Tablespoon, 1 Hand mixer, 1 deep bowl, 1 Fine-mesh sieve, 1 Wooden spoon, 1 rimmed Baking sheet (or roasting pan), 1 Parchment paper, 1 Rubber spatula, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Small pot, 1 rectangular baking dish (about 18 x 30 cm), 1 Large knife, 1 Plastic wrap, 1 small Ladle

Preparation steps

1.
Fruity Yogurt-Cookie Casserole preparation step 1

Separate the eggs: Put the yolks in a bowl and the whites in a tall vessel. Add a pinch of salt and 5 tablespoons water to the egg yolks and beat until frothy with a hand mixer.

2.
Fruity Yogurt-Cookie Casserole preparation step 2

Add a pinch of salt to egg whites and beat until very stiff peaks.

3.
Fruity Yogurt-Cookie Casserole preparation step 3

Mix together the flour and baking powder in a bowl. Fold into the egg-yolk mixture with a wooden spoon.

4.
Fruity Yogurt-Cookie Casserole preparation step 4

Also add egg whites and fold in well. 

5.
Fruity Yogurt-Cookie Casserole preparation step 5

Line a rimmed baking sheet or roasting pan with parchment paper. Put the batter on it and spread smooth with a rubber spatula. Bake on middle rack of preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/approximately 325°F) until golden brown, about 12 minutes. Remove and let cool.

6.
Fruity Yogurt-Cookie Casserole preparation step 6

Meanwhile, soak the gelatin in a bowl of cold water until softened, about 10 minutes. Squeeze out the lemon juice.

7.
Fruity Yogurt-Cookie Casserole preparation step 7

Rinse peaches, halve, remove pits and chop coarsely. Toss in a bowl with a little lemon juice. Mix in the yogurt and maple syrup and season to taste with more lemon juice.

8.
Fruity Yogurt-Cookie Casserole preparation step 8

Pick over the raspberries and rinse if necessary. 

9.
Fruity Yogurt-Cookie Casserole preparation step 9

Melt the dripping wet gelatin in a small saucepan over low heat while stirring. Remove from heat and stir in 3 tablespoons of the yogurt mixture. Then mix into the remaining yogurt mixture.

10.
Fruity Yogurt-Cookie Casserole preparation step 10

Turn out the cooled biscuit base onto a work surface and remove the parchment. Cut the biscuit in half and place in a rectangular shaped (about 18 x 30 cm) (approximately 8 x 12 inches) baking dish. Top with about half of the raspberries, then spread with half of peach-yogurt cream in a smooth layer. Place the remaining biscuit half on top and press it down slightly. Spread with the remaining yogurt cream and top with the remaining raspberries.

11.
Fruity Yogurt-Cookie Casserole preparation step 11

Finely chop the pistachios with a large knife and sprinkle over the casserole. Cover with plastic wrap and let set in the refrigerator for about 4 hours.