Yogurt cake with kiwi and banana (low-fat)
- 200 g ground biscuits
- 70 g margarine
- 4 kiwis
- 2 bananas
- 500 ml of yoghurt
- 70 g of sugar
- 1 tablespoon of lemon juice
- 4 teaspoons of gelatin
- Half of one cups of boiling water
- 2 kiwis
- 40 grams almond petals
1 On Biscuit crumbs adds softened butter (if it is tough, you can melt in steam).
2 Mix everything until all becomes one. (Homogenous mass)
3 That mass pour in the baking sheet and form the shape of the cake (into of the mold). Put in the fridge for at least 30 minutes.
4 Pour in gelatin 0.5 cups of water and leave to swell for 25-30 minutes.
5 Hull kiwi and cut on the cubes. Mix kiwi, lemon juice and sugar.
6 Heat all on medium heat for 2-3 minutes.
7 On the resulting mass pour the gelatin and yogurt. Then mix well.
8 Put on the cake 1-2 chopped bananas. Then pour with the yogurt and put in the freezer to freeze or fridge about 6 hours or all night.
9 Take out the cake from the mold and gently remove the baking paper.
Decorate with a slice of kiwi and gently apply almond petals.