Yogurt Cake with Fruit
- 4 packages strawberry Cream filled wafer
- For the filling
- 1 packet lemon gelatin (for cooking)
- 1 packet raspberry gelatin (for cooking)
- Green Food coloring
- 400 grams Yogurt (low-fat)
- 200 grams Whipped cream
- 50 grams sugar
- 8 sheets white gelatin
Prepare the jelly with sugar and 3/4 of the liquid required by the package instructions. Fill a bowl with the raspberry jello and chill. Fill another bowl with half of the lemon jello and chill. Color the other half of lemon jello using the green food coloring and chill.
Tightly line the springform pan with cream wafers.
Submerge the gelatin in plenty of cold water. Beat the yogurt with sugar until smooth. Beat the whipping cream until stiff and chill. Squeeze the gelatin and dissolve in a small saucepan at a low temperature. Stir some of the yogurt mixture in order to equalize the temperature. Stir the gelatin quickly into the remaining yogurt and chill.
Remove the well-cooled, solid jello on a board and cut into cubes. Once the yogurt cream starts to gel, fold in the cream to the jello cubes. Fill the base of the springform pan, spreading sideways. Chill cake for 4 hours.
Garnish with fresh mint and strawberry slices. Cut into pieces and serve.