Yogurt cake with kiwi and banana (low-fat)

Yogurt cake with kiwi and banana (low-fat)

Ingredients:

- 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

To decorate:

- 2 kiwis

- 40 grams almond petals

Preparation:

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.