If you want to make a spectacular and low-calorie dessert, then sour cream jelly with fruit - exactly what you need. On our website you will find delicious sour cream recipes that are very easy to prepare.

Ingredients:

• Sour cream – 500 ml;
• Gelatin – 20 gr.;
• Water – 100 ml;
• Sugar – 1 glass;
• Vanillin;
• Fruits and berries as desired - cherries, raspberries, strawberries, peach, banana, etc. are perfect.

Recipe:

1. Pour gelatin with water and let it swell for an hour.
2. Beat the sour cream and sugar well with a mixer. Add vanillin there at the tip of a knife.
3. Heat the gelatin with water over the fire until it completely dissolves.
4. Cool the gelatin in water to room temperature and pour into the sour cream and sugar. Mix everything.
5. Wash fruits and berries and cut them into arbitrary pieces. Small berries may remain intact. Read more: .
6. Pour the fruit-sour cream mixture into several or one mold and place in the refrigerator for three hours. The dessert should be served on a large platter garnished with mint leaves.

Bon appetit!

Ingredients:

• sour cream - 450-500 g
• sugar - 80-100 g
• gelatin - 15 g instant
• cocoa - 2 tbsp.
• chocolate - a couple of squares

Step-by-step cooking recipe:

1. Pour the gelatin packet into a cup and pour 100 ml of hot, but not boiling, water. Stir the gelatin very thoroughly until it is completely dissolved.
2. Sour cream should be at room temperature. Beat sour cream with sugar until sugar grains dissolve.
3. Add gelatin to sour cream and sugar, beat again.
4. Pour half of the mixture into bowls, and if desired, you can add 1-2 tablespoons of cocoa to the rest - then we will get chocolate jelly. Place the bowls in the refrigerator until completely frozen (3-4 hours).
5. Sprinkle the already frozen delicacy with grated chocolate and decorate with nuts if desired. Yield: 5-6 standard bowls.

Ingredients:

• Low-fat sour cream – 200 g;
• vanillin – 2 pinches;
• fine sugar - approximately 2/3 of a faceted glass;
• natural cocoa powder without sugar - 3 tbsp. l;
• water – 125 ml (0.5 cups);
• instant gelatin powder - 1.5 tbsp. l;
• warm water – 60 ml (3 tbsp);
• butter – 10 g.

Preparation:

1. Take cocoa powder and a third of a glass of sugar. Mix. This is to prevent lumps from forming - kneading them is a long and tedious task, and with them the jelly will not turn out homogeneous. Boil half a glass of water, pour into the mixture in parts, little by little, stirring at once. Place on the stove over low heat and cook, stirring, until the thick drink boils. After a couple of minutes, turn off the heat, add butter, it will make the chocolate layer shiny. To cool faster, pour into a wide bowl.
2. As soon as the cocoa is cooked, prepare the gelatin. Pour the powder into a bowl or porcelain or metal bowl and add water. Stir. Leave for 10 minutes to soften. Then we put it in a water bath. We heat, as it heats up the mass will begin to soften and become liquid. Without bringing to a boil, remove the bowl of gelatin. Pour about a third into the hot cocoa and whisk immediately. We set the remaining one aside. Well, everything is ready for the first layer.
3. We take silicone molds or small cups, coffee cups - whatever you can find. Distribute the cocoa by pouring first a spoonful into each mold, then another one, and so on until it’s gone. Place in the refrigerator for half an hour.
4. After 30 minutes, mix sour cream, vanillin and sugar, whisking. Don't try to achieve airiness and turn everything into cream - we don't need that. We stirred the sugar, dissolved it, filled the entire volume with air bubbles - that’s all.
5. We heat the gelatin that remains after the chocolate layer again to a liquid state in a water bath. Pour into sour cream and sugar, whisking vigorously.
6. We take out the molds with our dessert. Pour the sour cream mixture onto the dark layer, filling almost to the brim. We put it back in the cold. Let it harden for at least three hours, but it’s better to leave it for the whole day or until tomorrow.
7. You can get jelly out of silicone molds without any problems, you just need to bend the edges and press on the bottom. If suddenly it doesn’t want to come out, put it in warm water for a couple of seconds and immediately turn it over onto a plate.
8. As you can see, it turns out to be a very cute dessert, also delicious and easy to prepare. The recipe will come in handy when you need to prepare all sorts of different treats, but don’t have much time, and when you just don’t want to cook something complicated.

You will need:

• cottage cheese and sour cream - 250 g each;
• sugar - 100 g;
• vanilla sugar - 30 g;
• milk (can be replaced with water) - 200 ml;
• gelatin - 15 g.

Preparation:

1. Soak gelatin in milk (water) for 1 hour and dissolve.
2. Add regular and vanilla sugar to the hot gelatin mass and stir until smooth.
3. Mix sour cream with gelatin mass.
4. Grind the cottage cheese (wipe through a sieve or chop with a blender), mix with sour cream and gelatin mass.
5. Transfer to a mold or bowl and leave in the refrigerator until hardened.

You will need:

• sour cream - 400 ml;
• sugar - 120 g (or 4 tablespoons);
• gelatin - 45 g;
• strawberries - 200 g.

Preparation:

1. Pour gelatin with water, let it swell and dissolve.
2. Beat sour cream with sugar, add gelatin.
3. Wash, peel, dry, and cut large strawberries into pieces.
4. Place in layers in bowls: strawberries, sour cream, strawberries, sour cream.
5. Leave to harden in the refrigerator, garnish with berries.

Ingredients:

• 2 cups sour cream;
• 2 tablespoons cocoa powder;
• Partial glass of sugar;
• 40 g gelatin;
• Glass of water.

Preparation:

1. According to the instructions on the package of gelatin, fill it with cold boiled water and leave to swell. This usually takes from ten to forty minutes. However, you will see when it swells: it will become translucent and increase in volume three to four times. Now we put the gelatin in a water bath and dissolve it until it is completely dissolved. The main thing is to never let the gelatin boil! Let the gelatin cool.
2. Meanwhile, combine the sour cream with granulated sugar and stir until the sugar is completely dissolved: it will definitely dissolve, it will just take a little time. After this, add the cooled gelatin to the sweet sour cream and mix everything well again. Divide the mixture into two equal parts, put cocoa powder in one of them and mix the sour cream and cocoa thoroughly.
3. We prepare portioned dishes for jelly (cremankas, bowls) or use a baking dish with split sides for this. In the second case, we will simply have to transfer the dessert to a plate and cut into pieces, like a cake. So, we begin to pour the jelly into the prepared dishes: alternately pour in two tablespoons of white and chocolate jelly. Pour it exactly in the center, pour contrasting jelly also in the center, directly on the bottom layer. Under the weight of the upper layers, the jelly will begin to spread across the mold, forming a characteristic striped pattern, and the stripes will go in a circle.
4. Now take a toothpick and draw rays: from the center to the edge, after which we put the sweetness in the refrigerator. After an hour and a half or two, you can serve it to the table. Read more: .

Ingredients:

• 2 cups sour cream;
• Half a can of condensed milk;
• 2 very ripe bananas;
• 3 sachets of gelatin.

Preparation:

1. Prepare the jelly mold in advance. We dilute the gelatin with cold boiled water and let it swell.
2. Then dissolve the gelatin in a water bath so that it completely dissolves. Important! Do not allow gelatin to boil!
3. Mix sour cream with condensed milk and lightly beat with a mixer or whisk.
4. Peel the bananas, cut them into small pieces, grind them into puree and mix with sour cream.
5. We do everything quickly so that the bananas do not have time to darken.
6. Pour gelatin (cooled) into sour cream, mix and pour this mixture into the mold.
7. Place the jelly in the refrigerator until the dessert has completely hardened.

As you can see, each recipe is very simple, and the taste of desserts will be a real discovery for you!

Jelly made from sour cream and cocoa is a delicate and tasty dessert that is easy to prepare. You can endlessly experiment with this dessert, for example adding fruit, cocoa or cottage cheese.

If you are organizing a family dinner or having a bachelorette party, you can make jelly with sour cream for dessert instead of cake. This delicate dessert will be a wonderful end to the evening in a warm, friendly atmosphere.

Today we will prepare layers of jelly with sour cream. First, in 3 bowls (one for each layer), soak the gelatin in cold boiled water for the time indicated on the package.

Prepare the first layer of jelly. Pour cocoa powder and sugar into sour cream and mix well.

Heat the gelatin (do not boil) until completely dissolved and pour it into the mixture of sour cream and cocoa, stir. Pour into bowls and put in the refrigerator until hardened.

Prepare the 2nd layer of jelly. Add sugar to the yolk, beat until fluffy white mass.

Then pour in lemon juice and add vanillin, mix.

Add sour cream and dissolved gelatin, mix and pour into bowls onto the frozen chocolate jelly, put back in the refrigerator.

Prepare the 3rd layer of jelly. Add sour cream to the raspberry syrup and mix.

Then pour in the dissolved gelatin, mix, pour into bowls onto the frozen sour cream layer of jelly. We put it in the refrigerator.

Sour cream jelly turned out to be even tastier than cocoa jelly. For lovers of this type of dessert, I offer another option for making sour cream jelly. Dessert it turns out tender and light, and calories can be reduced due to the fat content of sour cream. Berries can be fresh or frozen. They are added for a brighter taste and color.

In order to prepare jelly from sour cream with gelatin and berries, we need only a few ingredients (see photo).

Pour gelatin with cold water. For 12 grams of gelatin you need 100 ml of water.

Leave the gelatin to swell for 30 minutes, if instant gelatin, 15 minutes will be enough.

Boil syrup from sugar and 2 tablespoons of water. It is better to do this in a saucepan or frying pan with a thick bottom; heating will occur slowly and the sugar will not burn.

When the sugar dissolves, the syrup needs to be cooled.

Heat the gelatin in a water bath or in a microwave until hot and liquid. Sour cream should be at room temperature. Pour warm syrup and gelatin into the sour cream, stir everything quickly.

Pour sour cream jelly into molds and add berries.

For jelly, you can use not only silicone molds, but also any deep containers, after covering them with cling film or a bag.

After 1-2 hours the jelly will harden and be ready for use. Carefully remove from the molds and serve garnished with berries.

Sour cream jelly is very tasty and tender and will be a wonderful decoration for any holiday table. It has a low calorie content (if you use low-fat sour cream or natural yogurt), so you can enjoy it on a diet. When preparing a dessert according to this recipe, you will get a multi-colored three-layer jelly. If desired, the number of layers and their thickness can be varied.

Required Products

To prepare a sour cream dessert you will need:

• sour cream - 700 g;
• sugar - 100 - 200 g (depending on how sweet you want the dessert);
• gelatin - 1 package (20 g);
• cocoa - 2 tbsp;
• juice of any berries - 3 tbsp.

You can use sour cream of any fat content or use natural yogurt. You can add vanillin or vanilla sugar to taste.

Cooking process

Step 1. Pour gelatin with chilled boiled water (4 cups per 20 g), leave to swell for 40-60 minutes.

Step 2. After a while, put the pan with the swollen gelatin on low heat. Stirring occasionally, heat to 85-90 °C. Don't boil! Cool to 40-60 °C.

Step 3. In order for the granulated sugar to dissolve well in the jelly (no grains can be felt), it should be poured with half a glass of boiling water and wait until it is completely or almost completely dissolved. You can add sugar to the hot gelatin mixture.

Step 4. Mix sour cream with gelatin and sugar. It is enough to mix thoroughly with a spoon, but it is better to use a mixer - then the jelly will be more airy.

Step 5. Pour 1/3 of the sour cream-gelatin mass into a separate container, pour cocoa into it, mix thoroughly. If the cocoa lumps do not dissolve, beat the mixture until smooth with a whisk or mixer.

Step 6. Pour the first layer (chocolate) into a round bowl and put it in the refrigerator for 3-4 hours until hardened. It may take a little more time - the mass must harden completely so that the layers do not mix.

Step 7. Pour the second white layer (half of the remaining sour cream-gelatin mass) onto the chocolate layer in a thin stream. You can add a little vanilla sugar to it (optional). Also put it in the refrigerator to harden. The second and third layers usually harden faster than the first, since the mixture in the pan has time to cool to room temperature.

Step 8. Squeeze the juice from berries (you can use fresh or frozen raspberries, red or black currants, strawberries) and add sour cream and jelly to the rest of the mixture. The pulp or seeds from the berries should not get into the jelly, otherwise the structure will be heterogeneous. If the berries are sour, it is recommended to add 1-2 tbsp to the mixture. sugar (remembering to first dissolve it in boiling water). You can use jam, but then on the contrary, you need to make sure that the berry layer does not turn out too sweet.

Step 9. Pour the berry-sour cream-jelly mixture onto the frozen second (white) layer and put it in the cold again.

Step 10. After 2-3 hours the jelly is ready. You can leave it in the same container in which it froze, cutting off portioned pieces directly from there. You can try turning the jelly onto another dish. To do this, use a sharp knife or spatula to walk along the edge of the pan with jelly and, pressing it tightly to the plate, quickly turn it over.

It is not always possible to do this trick perfectly the first time (it happens that the layers fall apart or the edges turn out uneven) - you need experience and a certain skill.

You can top the dessert with berries, whipped cream or chopped nuts.

Sour cream jelly will appeal to adults and children; it can be prepared for holidays or on weekdays. The dessert is very simple to prepare (despite the fact that the entire preparation process takes 7-8 hours). It is much lower in calories than the traditional New Year's Napoleon cake.

Bon appetit!