Desserts in jars. Clafoutis in a jar Greek salad in a jar

Just imagine: a warm, but not too hot summer day, a rug lying under a tree, and you and your loved ones each holding their own jar of some incredibly delicious dessert...

Ingredients:

  • 3 cups walnuts;
  • 2 tbsp. l. Sahara;
  • 1 tbsp. l. ground cinnamon;
  • 6 tbsp. l. melted butter;
  • 2 cups sugar;
  • ¼ cup flour;
  • 6 yolks;
  • 1 cup heavy cream;
  • 4 cups apples, cut into small pieces.

Nuts, 2 tbsp. l. Combine sugar and cinnamon in a food processor. Place a couple of tablespoons of the resulting mass in each glass. Prepare the cream by whisking the remaining sugar, flour, yolks and cream in a separate container until thick. Add apples and fill glasses with mixture. Place the mini pies on a baking sheet, bake them for 10 minutes at 220 degrees, and then lower the temperature to 175 degrees. Remove dessert from the oven after 20 - 25 minutes. It is advisable to serve warm. If desired, you can decorate the dish with whipped cream.

Required ingredients:

  • 1 package of cake mix;
  • 2 lemons;
  • 2 eggs;
  • 100 g sugar;
  • 20 g butter;
  • 1 package of lemon jelly;
  • 2 cups fresh blueberries.

Prepare the cake following the instructions on the package. Prepare lemon cream. To do this, you need to peel the lemons, grate the zest on a fine grater, and squeeze the juice out of the pulp. Mix the zest with sugar and juice, add eggs and cook over low heat for 3 - 5 minutes, stirring constantly. Prepare the jelly.

Place a few pieces of cake on the bottom of the cups, pour a couple of spoons of cream on top, and layer with blueberries. The next layer is jelly. It is recommended to decorate the dessert with whipped cream and a few berries.


Ingredients:

  • 2 – 3 packs of sweet crackers;
  • 2 packs of vanilla pudding;
  • 3.5 glasses of milk;
  • 1 glass of chocolate.

Crush crackers and sprinkle on the bottom of each jar. Mix the pudding with milk, beat until thick and spread in the next layer. Top with another layer of crackers. And pour melted chocolate over the top. The dessert can be served immediately or slightly chilled.

Ingredients:

  • 6 packs of sweet crackers;
  • 3 tbsp. l. brown sugar;
  • 3 tbsp. l. melted butter;
  • 1 pack of cream cheese;
  • 1 cup powdered sugar;
  • ¼ cup peanut butter;
  • ½ tsp. vanilla;
  • ¾ cup cream;
  • 1 chocolate with caramel.

Grind the crackers in a food processor, add 1 tbsp. l. sugar, melted butter and mix everything thoroughly. Sprinkle the resulting mixture into jars and place in the oven for 5 minutes, preheated to 175 degrees. Beat the cream cheese, add 2 tbsp. l. sugar and continue beating. In a separate bowl, mix the cream with peanut butter and spoon the mixture into the jars. Sprinkle crackers on top of the dessert, garnish with whipped cream and a chocolate bar.


Ingredients:

  • 2 cups almond flour;
  • ¾ cup starch;
  • ¼ cup flour;
  • 1 tsp. cinnamon;
  • ½ tsp. ginger;
  • ¼ tsp. nutmeg;
  • ¼ tsp. carnations;
  • 1 tsp. salt;
  • 1 tsp. soda;
  • ¼ cup molasses;
  • 1 tbsp. l. maple syrup;
  • ¼ cup canola oil;
  • 2 eggs + 2 beaten whites;
  • 1 tbsp. l. apple cider vinegar;
  • 1 tbsp. l. vanilla;
  • ¾ cup pear puree;
  • 1 cup finely chopped pear pieces.

In one container, mix almond meal, flour, starch, all seasonings and salt with soda. In a second bowl, combine molasses with maple syrup, canola oil, eggs, apple cider vinegar, vanilla and pear puree. In another bowl, beat the whites. Combine the contents of the first and second containers, add pear pieces here. Pour everything into a third container and divide the resulting mass into jars. Bake the cake at 150 degrees for 25 - 30 minutes.


Ingredients:

  • 2.5 glasses of milk;
  • ½ + 2 tbsp. l. Sahara;
  • 1/3 cup cocoa powder;
  • 4 tsp. corn starch;
  • ¼ tsp. salt;
  • 3 large egg yolks;
  • 2 tsp. vanilla;
  • 1 glass of cream.

Add sugar and cocoa powder to 2 glasses of milk. Place the mixture over medium heat and heat it up. Mix the remaining milk with cornstarch, salt, yolks, and vanilla. Pour in the chocolate mixture, put on fire and whisk constantly. When the pudding begins to boil, continue whisking it, and after 2 - 3 minutes, remove from heat and place in jars. Cover the containers with film and leave to cool for several hours. To decorate the dessert, use whipped cream, powdered sugar, and vanilla beans.


Ingredients:

  • 6 cups cake, cut into pieces;
  • 1 cup chocolate chips;
  • ¼ cup butter;
  • 2 glasses of milk;
  • 2 eggs;
  • ½ cup sugar;
  • 2 tsp. vanilla.

Mix the cake pieces with chocolate. Melt the butter in a separate container and cool slightly before adding the remaining ingredients. Mix the mixture thoroughly and pour into the bowl with the cake, cover it and refrigerate for several hours - the dough should absorb the cream. Divide the dessert into jars, cover with foil and refrigerate overnight. In the morning, preheat the oven to 190 degrees, place a pan of water down and bake for 15 - 20 minutes.


Base ingredients:

  • 1.5 cups crushed crackers;
  • ½ stick of butter;
  • a pinch of salt.

Melt the butter and mix with crackers and salt. Mix until the cookies are completely saturated. Place the dessert base in jars and place in the oven, preheated to 175 degrees for 10 - 15 minutes.

Cake ingredients:

  • 1.5 cups flour;
  • ¼ cup cocoa powder;
  • 1.5 tsp. soda;
  • ½ tsp. salt;
  • ¾ cup brown sugar;
  • 1 egg;
  • 1 tsp. vanilla;
  • ½ glass of milk;
  • ½ cup + 1 tbsp. l. heavy cream;
  • ½ cup melted butter;
  • 1 bag marshmallows for decoration.

Beat eggs with sugar until smooth, add milk, cream, butter, vanilla, mix thoroughly. Sift the dry ingredients and pour into a bowl with the egg. Knead the dough until all lumps disappear. Add the mixture to the jars and bake for half an hour or until the cake has risen. Take out the cups and place a few marshmallows on the hot dough. Place the treats back in the oven for a few more minutes until the marshmallows are melted and golden brown.

Ingredients for the dough:

  • 2.5 cups flour;
  • ½ tsp. salt;
  • 2 tbsp. l. Sahara;
  • 12 tbsp. l. oils;
  • ½ cup ice.

Mix flour with salt and sugar. Grind the butter in a blender and add it to the dry mixture. Pour melt water over everything and continue stirring. Place the dough on a work surface previously sprinkled with flour. Divide it into several balls, wrap each of them in plastic and place in the refrigerator.

Filling ingredients:

  • 3 cups blueberries;
  • 3 cups cherries;
  • zest of 2 lemons;
  • 4 tbsp. l. lemon juice;
  • ¼ cup sugar;
  • salt.

Place blueberries, zest and juice in a medium saucepan. Heat the berries over medium heat, stirring them frequently. After 10 minutes, remove the mixture from the heat. The cherry filling is prepared in the same way.

Remove the dough from the refrigerator, divide each ball into several parts and place it in jars in layers, covering each with filling. Leave a small piece of dough to cut out stars to decorate the dessert. Bake the dish in the oven at 200 degrees for 30 - 35 minutes.


Ingredients:

  • 3 packs of lemon jelly;
  • 1 package lemon cake mix;
  • 1 jar of lemon marmalade;
  • 5 eggs;
  • 1.5 cups sugar.

Prepare the cake according to package directions. Remove it from the oven, cool, cut into circles - the size of the jars. Divide the cake into containers and place in the refrigerator. In a bowl over a water bath, beat the whites with sugar. Continue whisking for 10 minutes. Place lemon marmalade on the cakes and top with jelly. Place a spoonful of meringue on top and place in the oven for a few minutes to bake.


Ingredients for cream:

  • 1 cup heavy cream;
  • ½ tsp. vanilla;
  • ½ tsp. corn flour.
  • 3 tsp. cocoa powder;
  • 4 tsp. milk;
  • 2 tsp. powdered sugar.

Filling ingredients:

  • 1 cup chopped strawberries;
  • 1 cup bananas, diced;
  • ½ cup chopped walnuts.

Whip the cream with flour and vanilla and set aside to cool. Mix milk with cocoa powder, add vanilla and powdered sugar. Place the dessert in a jar. Place fruits and nuts in layers, coating them alternately with cream and chocolate sauce.

Ingredients:

  • 1 package of cake mix;
  • multi-colored food colors;
  • 1 tsp. vanilla;
  • multi-colored confectionery powder.

Prepare the cake dough, divide it into several bowls, add coloring to each of them. Using a spoon, spoon the dough into the jar in layers. Don't try to achieve perfectly smooth borders. Place the filled jars in the oven, preheated to 175 degrees, for 30 - 40 minutes.


Ingredients:

  • 1 pack of cream cheese;
  • 1 can of condensed milk;
  • 2 tbsp. l. lemon juice;
  • 1 tsp. vanilla;
  • strawberries, cut into slices.

Mix cream cheese with juice and condensed milk until smooth. Place in jars and cool. Top the dessert with strawberries. If desired, you can make a layer of cracker crumbs at the bottom to make the cheesecake similar to the original.

Base ingredients:

  • 5 pieces of Oreo cookies;
  • 10 pieces of macaroons;
  • 3 tbsp. l. melted butter.

Filling ingredients:

  • 1 pack of cream cheese;
  • 2/3 cup Nutella;
  • ½ tsp. vanilla;
  • 1 cup whipped cream.

Break the cookies into crumbs and distribute evenly among the jars. Mix cream cheese with Nutella until smooth and add vanilla. Spoon the mixture over the crumbs and top the dessert with whipped cream. Cool the sweet before serving.

Ingredients for the dough:

  • 1 pack of crackers;
  • 3 tbsp. l. Sahara;
  • a pinch of salt;
  • 3 tbsp. l. melted butter.

Filling ingredients:

  • 1 can of condensed milk;
  • 2 tsp. lime zest;
  • ½ cup fresh lime juice;
  • 3 yolks.

Crush the crackers with a rolling pin. Add salt, sugar and butter to the crumbs and mix well. Place a spoonful of crackers into each jar. In a separate container, mix condensed milk with sugar and lime juice, add zest and yolks. Whisk everything gently until smooth. Place the mixture in jars and set aside to cool. After a few hours, take out the desserts, garnish them with whipped cream and lime wedges and serve.


Filling ingredients:

  • 1 cup frozen or fresh fruit;
  • 1 tbsp. l. Sahara;
  • 1 tbsp. l. flour.

Wash or defrost and dry the fruits, then mix with flour and place in jars.

Ingredients for crispy dough:

  • 1 cup of sugar;
  • 1 cup oatmeal;
  • ¾ cup flour;
  • ¼ tsp. salt;
  • ½ tsp. cinnamon;
  • ½ cup butter, cut into pieces.

Mix all dry ingredients and add oil to them. It is most convenient to mix the mass with your hands. Add the finished mixture to the jars, close them and refrigerate. After a few hours, the dessert can be taken out and put in the oven. Bake the sweetness for 40 minutes at 190 degrees.


Ingredients for the crispy base:

  • 2 cups crackers;
  • 6 tbsp. l. Sahara;
  • 6 tbsp. l. melted butter.

Cheesecake ingredients:

  • 1.2 kg cream cheese;
  • 400 g sugar;
  • 5 large eggs;
  • 60 ml milk;
  • 3 tbsp. l. flour;
  • 2 large yolks;
  • 1 lemon (for zest);
  • 1 jar of blueberry jam.

Use a rolling pin to crush the crackers and mix them with the melted butter. Spread the crumbs in a not too thick layer on the bottom of each jar. In a separate container, beat the cheese with sugar. Beat the eggs here, add milk, flour, yolks, zest. Beat until the mixture becomes homogeneous without lumps. Pour the resulting dough into jars, place them in a container with water and in the oven. Bake cheesecakes for 30 minutes at 150 degrees. When the dessert is ready, decorate each jar with a layer of blueberry jam and, if desired, mint.

Ingredients for cream:

  • 1 egg;
  • 3 large yolks;
  • 1 tbsp. l. vanilla;
  • 3 glasses of milk;
  • ½ cup sugar;
  • 1/3 cup flour;
  • 1/8 tsp. salt;
  • 3 tbsp. l. oils

Ingredients for the cupcake:

  • 4 tbsp. l. melted butter;
  • 2 eggs;
  • ¾ cup sugar;
  • 1.5 tsp. vanilla;
  • ¼ glass of milk;
  • 1 cup flour;
  • ¾ tsp. baking powder;
  • ¼ tsp. salt;
  • 3 squirrels.

Dark cream:

  • 250 g dark chocolate;
  • 2 tbsp. l. oils;
  • 2 tbsp. l. milk;
  • ½ tsp. vanilla.

White cream:

  • 100 g white chocolate;
  • 3 tbsp. l. oils;
  • 6 tbsp. l. vegetable fat;
  • 1.5 tsp. vanilla;
  • ¾ cup powdered sugar;
  • 2 – 4 tbsp. l. milk.

Prepare the custard by beating the eggs, yolks and vanilla in one bowl. In a separate saucepan, combine milk with sugar, flour and salt. Place it over medium heat and bring to a boil, stirring. Turn off the heat and slowly pour the mixture into the eggs. Whisk everything and strain through a sieve. Pour the cream into jars while hot and leave to cool.

Prepare the dough by beating vanilla with butter, eggs, sugar and milk. In a separate container, mix flour with salt and baking powder. In another bowl, beat the egg whites. Combine the dry and liquid ingredients and gradually add the whites to the mixture. After mixing, spoon the mixture onto the cream. Place the jars in the oven, preheated to 175 degrees, for 45 minutes.

While the cakes are cooking, melt and mix the white and dark chocolate with the appropriate ingredients. You will alternately pour these sauces over the finished muffins. If desired, you can add a little vegetable cream on top.

Ingredients for the dough:

  • 1 cup flour;
  • 2 tbsp. l. cocoa powder;
  • ½ tsp. salt;
  • 2/3 cup vegetable oil;
  • ¾ cup sugar;
  • 1 egg;
  • 1 tsp. vanilla;
  • 2 tbsp. l. red dye;
  • ½ cup whey;
  • ½ tsp. soda;
  • ¾ tsp. vinegar.

Ingredients for cream:

  • 250 g cream cheese;
  • 3 tbsp. l. butter;
  • ¾ cup sugar;
  • 2 tsp. vanilla.

Sift flour with cocoa powder and salt. In the bowl of a food processor, combine it with the butter, sugar and egg. Slow down and add vanilla, then gradually start adding coloring. Pour the whey into the flour mixture and continue stirring. Quench the soda with vinegar and also add to the dough. Divide the mixture into jars and bake for 20-25 minutes at 175 degrees. While the cake is preparing, make the cream. Whip the cream with cream cheese using a whisk. Using a mixer, gradually mix the sugar into the mixture. Take out the finished cupcakes and cut them into several layers. Coat each layer with cream, and decorate with confectionery powder on top.

Ingredients for the dough:

  • 1 cup flour;
  • ¼ tsp. salt;
  • 1 tbsp. l. Sahara;
  • 6 tbsp. l. cold oil;
  • ¼ glass of ice water.

Mix flour with salt and sugar in a blender bowl. Quickly chop the butter and add it to the dry mixture. Pour ice water over everything and mix thoroughly. Place the dough on a surface sprinkled with flour and knead well. Divide into pieces, wrap in plastic and refrigerate for at least 30 minutes.

Filling ingredients:

  • 4.5 cups pitted cherries;
  • 1 lemon for zest;
  • 2 tbsp. l. lemon juice;
  • ½ cup sugar;
  • ¼ tsp. salt;
  • 2 tbsp. l. starch.

Mix all ingredients and set aside for a while. Preheat the oven to 175 degrees, place the dough in jars, add the filling on top and decorate the pie with a mesh of dough. Bake desserts for 25 - 30 minutes. Serve cooled.


Ingredients:

  • 250 g chocolate cookies;
  • 100 g melted butter;
  • 100 g chocolate chips;
  • ¼ cup chopped peanuts;
  • 1 cup peanut butter;
  • 250 g cream cheese;
  • 1 cup powdered sugar;
  • 1 cup heavy cream.

Grind the cookies to crumbs. Add the oil and scatter into the jars, then lightly press the bottom layer with your finger. Melt the chocolate in the microwave and add a teaspoon to each jar. Cool slightly, and in the meantime, beat the peanut butter with mascarpone cheese, gradually adding powdered sugar. To prevent the mixture from being too thick, pour half the cream into it. Beat the other half and place in jars on top of the peanut mixture. Sprinkle shavings on top of the dessert and serve.

Ingredients:

  • 1 package chocolate cake mix;
  • 1 package strawberry cake mix;
  • 1 package vanilla cake mix;
  • chocolate;
  • vanilla;
  • strawberry.

Prepare three different doughs according to the instructions. Place in layers into jars. Bake at 175 degrees for 10 - 15 minutes. Remove the pies from the oven and close the jars with lids. Melt the chocolate, mix with vanilla and pour it over the cooled cupcakes. Garnish with strawberry slices and optional whipped cream.


Base ingredients:

  • 2 cups cookie crumbs;
  • 8 tbsp. l. melted butter;
  • ¼ cup sugar.

Filling ingredients:

  • 250 g of cold lemonade;
  • 200 g condensed milk;
  • 250 g cream cheese;
  • 1.5 cups heavy whipping cream;
  • 1 jar of cherry jam;
  • ¼ cup powdered sugar.

Mix crackers with butter and sugar. Place a few tablespoons of the resulting mass into jars. Place the containers on a baking sheet with water and bake at 135 degrees for 6 minutes.

Beat lemonade, cream cheese and condensed milk together with sugar. Pour the prepared mixture into chilled jars, close them and leave to cool for at least 3 to 4 hours. Before serving, whip the cream and decorate the dessert with it, add a cherry on top - ready!

Ingredients:

  • 1 package of vanilla cake mix;
  • cherry jam;
  • powdered sugar.

Prepare the cake according to the instructions, pour the batter into the jars, spreading it along the sides. Place cherry jam inside, decorate with dough figures or make a lattice. Bake at 150 degrees for 25 - 30 minutes. Serve cooled.

Ingredients:

 Cooking in jars

ABOUT! How many times have we heard it! This favorite phrase of our grandmothers “Just return the jars!” Funny, right? It’s okay, now we’ll try to put ourselves in their place, now we’ll also really need banks. Here are a couple of recipes that would not work at all without this special utensil. Here banks are our everything!

So, recipes, first dessert, and then porridge

Apple-nut dessert in jars

Ingredients:
vanilla 1 tsp.
walnuts or hazelnuts (chopped) 1/2 cup
cinnamon 1/2 tsp.
butter (for dessert) 50 g
butter (for sauce) 100 g
flour 1 cup
nutmeg 1/2 tsp.
sugar (for sauce) 1 cup
sugar (for dessert) 1 cup
sour cream or cream 3/4 cup
baking soda 1 tsp.
salt 1/4 tsp.
apples (large) 2-3 pcs.
chicken egg 1 pc.

Preparation:
Even a simple apple nut pie can surprise your guests if you prepare and serve it in individual portioned clear jars. Why transparent? To see the crumbly texture of the contents and watch the warm buttercream soak into the cake. Incredibly delicious!
Select large sweet apples, peel them and grate them on a coarse grater.
Using a mixer, beat the butter and sugar, softened at room temperature.
You should get a more or less homogeneous mixture.
In a separate bowl, beat the egg and add it to the butter mixture.
Continue beating until creamy.
Then add flour, baking soda, salt, cinnamon and nutmeg.
Whisk until dry ingredients are lightly moistened.
Add apples. Gently stir with a spatula and add the nuts.
Grease the jars with oil and fill halfway with dough.
The dough will be quite sticky and thick at first, but the juice from the apples will gradually thin it out.
Place the jars on a baking sheet lined with a silicone mat or parchment paper and bake at 180 degrees for 20-25 minutes. If you bake the pie in a sheet pan, it will take 25-30 minutes.
While the dessert is baking, prepare the sauce: combine butter, sugar and sour cream in a medium saucepan over medium heat. Whisk until the sugar dissolves. As soon as the sugar dissolves and the mixture becomes homogeneous, immediately remove from the stove.
Add vanilla and stir.
Pour warm sauce over dessert in jars.

Lazy oatmeal in a jar: a healthy, quick breakfast that doesn't require cooking!

Eating healthy can be easy and enjoyable. And we'll tell you how. The recipe for lazy oatmeal in a jar is unique:
firstly, this is the ideal serving size for one;
secondly, you can take such a breakfast from the refrigerator with you to work or even training;
thirdly, this is a very healthy and nutritious dish, as it contains a lot of protein, calcium, fiber and practically no fat and sugar.
In addition, many people do not like to eat hot porridge, and this recipe is just for such a case. You can enjoy a healthy breakfast all year round - even in the warm season, or when you get tired of hot oatmeal :)
The recipe is very flexible and allows you to create more and more new variations, combining different ingredients to your taste.

Basic recipe for lazy oatmeal in a jar

1. Gather the ingredients:

●tender oatmeal (NOT instant);
●regular yogurt, without fillers;
●milk, skimmed;
●glass jar with a lid, 0.5 or 0.4 l (you can find these, for example, in Ikea - see accessories for storing food).

2. Add oatmeal, milk, yogurt, sugar (or other sweetener) and fruits or berries (see options below).

3. Close the jar with a lid and shake to combine the ingredients.

4. Add fruits or berries on top and mix lightly.

5. Close the jar tightly and put it in the refrigerator overnight.

This oatmeal can be stored for up to 2 days or even more, depending on the type and maturity of the fruit. For example, oatmeal with banana remains delicious even after 4 days in the refrigerator. Overnight, oatmeal is soaked in milk, yogurt and fruit juices. The next day the porridge will be soft and tender.

Below are 5 ideas for lazy oatmeal in a jar. The ingredients used in these recipes can be purchased at your average supermarket.

Oatmeal in a jar with tangerine and orange


●1/3 cup milk;

●1 tablespoon of orange jam;
●1 teaspoon of honey;
●1/4 cup drained sliced ​​tangerines.

Add oatmeal, milk, yogurt, orange jam and honey to the jar. Close the lid and shake well until all ingredients are mixed. Open, add pieces of drained chopped tangerines and stir gently. Cover the jar with a lid and place in the refrigerator overnight (store for up to 3 days). We eat oatmeal chilled.

Oatmeal in a jar with banana and cocoa

●1/4 cup oatmeal;
●1/3 cup milk;
●1/4 cup regular yogurt;
●1 tablespoon cocoa powder;
●1 teaspoon of honey;
●1/4 cup chopped ripe bananas.

Add oatmeal, milk, yogurt, cocoa powder and honey to the jar. Close the lid and shake well until all ingredients are mixed. Open, add pieces of chopped ripe bananas and stir gently. Cover the jar with a lid and place in the refrigerator overnight (store for up to 2 days). We eat oatmeal chilled.

Oatmeal in a jar with apple and cinnamon

●1/4 cup oatmeal;
●1/3 cup milk;
●1/4 cup regular yogurt;
●1/2 teaspoon of cinnamon;
●1 teaspoon of honey;
●1/4 cup applesauce (fresh apple pieces to taste.

Add oatmeal, milk, yogurt, cinnamon and honey to the jar. Close the lid and shake well until all ingredients are mixed. Open, add applesauce (if desired, you can add pieces of fresh apple) and stir gently. Cover the jar with a lid and place in the refrigerator overnight (store for up to 2 days). We eat oatmeal chilled.

Oatmeal in a jar with cherries and chocolate chips

●1/4 cup oatmeal;
●1/3 cup milk;
●1/4 cup regular yogurt;
●1 teaspoon of honey;
●1/2 teaspoon of vanillin;
●1 tablespoon of finely grated dark chocolate;
●¼ cup chopped cherries (fresh or frozen).

Add oatmeal, coconut milk, yogurt, honey and vanilla to the jar. Close the lid and shake well until all ingredients are mixed. Open, add pieces of chopped cherries, as well as chocolate chips and mix everything carefully. Cover the jar with a lid and place in the refrigerator overnight (store for up to 3 days). We eat oatmeal chilled.

Mocha oatmeal in a jar

●1/4 cup oatmeal;
●1/3 cup milk;
●1/4 cup regular yogurt;
●1 teaspoon of honey;
●1 teaspoon cocoa powder;
●½ teaspoon of instant coffee diluted in 1 tablespoon of hot water.

Add oatmeal, coconut milk, yogurt, honey, cocoa powder and instant coffee to the jar. Close the lid and shake well until all ingredients are mixed. Then just put it in the refrigerator overnight (store for up to 3 days). We eat oatmeal chilled.

Finally, a few answers to the most common questions that may arise while reading this unusual oatmeal recipe.

Can jars of oatmeal be frozen?

Yes! For up to a month. The main thing is not to overfill the jars, otherwise they may “explode” from the expansion of the liquid when freezing. It is enough to fill the jar 3/4 of the total space. At night, move the frozen jars from the freezer to the refrigerator shelf so they will defrost and be ready to eat for breakfast.

Is it possible to reheat oatmeal in a jar?

Yes. Although the recipe is intended to be eaten cold, if you really want to, you can heat the oatmeal directly in the jar in the microwave. To do this, remove the lid and leave for 1 minute (if the oatmeal is defrosted). For those who like it hot, you can heat the oatmeal longer.

Do you have to use glass jars?

No. You can use any container that holds at least 1 cup of liquid. The ideal size is 0.5 or 0.4 ml containers. In addition, you can always take such a container with you (to work or training).

Hello friends!

Not long ago, on the Internet, I saw an unusual preparation of instant berry dessert in glass jars and immediately decided to experiment. I am sharing with you urgently. I practically did everything as written in the recipe (which is a rare exception to my rules - usually I almost completely redo the entire process the way I want), replacing only the ingredients with low-calorie foods.

Next time I will make this delicate dessert in my own way, which I recommend to you too. I carefully mix the entire contents of the jar without disturbing the integrity of the berries or fruits.

By the way, quick cupcakes in mugs.

How to prepare berry dessert in jars

Ingredients for 1 serving:

  • Berries any (or chopped fruit) – 1/3 cup
  • 1st grade flour and rice flour - 1 tbsp each. with a slide
  • Wheat or oat bran – 1 tsp.
  • Cane sugar – 2 tsp. or thick honey - about 1 tsp.
  • Baking powder – ½ tsp.
  • Salt - a pinch
  • Butter – 5 g
  • Any cream (I use cottage cheese)

My cooking method:

1. Place the berries (I have frozen ones, which don’t need to be defrosted) or chopped fruits in clean, dry jars


2. Next, add sugar or honey


3. Mix sifted flour with bran, salt, baking powder and add berries and sugar


Attention! At this stage, I recommend mixing the entire mass very carefully without disturbing the integrity of the berries. However, if they are not thawed, they are not in danger.

4. Place a piece of butter on top

5. Place jars in the COLD! oven and bake the dessert for 30 minutes at 180°C


6. Then switch the oven to the “Grill” mode and hold for another 10 minutes. Here's what happened:


7. Cool and decorate with cream (I used low-fat cottage cheese, vanillin, softened butter – just a little, honey and beat it all well in a blender – it turned out to be a soft curd cream)

8. Place the jars in the refrigerator to cool our cream

That's all. , and also low calorie ready! Invite guests or prepare one serving for breakfast or afternoon tea, have a tea party or coffee break in between, and let the whole world wait!

Good luck with your cooking! I look forward to your comments.

Join my groups

Cooking and food photography are two inextricable parts of my life and my creativity. Lately I've been cooking a lot for a specific shot, so I think not only about the taste of the dish, but also about how it should look. We all know that when we come to a restaurant or cafe, our eyes are first attracted by beautiful pictures that whet our appetite. We look at dishes and our imagination already imagines a palette of tastes and aromas.

Nowadays, desserts in jars are becoming increasingly popular due to their original presentation. There are no limits to the recipes: from simple ice creams and refreshing lemonades to complex frangipane cupcakes and intricate puddings.


Today I will share with you my recipe for the famous Italian dessert - tiramisu. There are many recipes in books and in culinary communities on the Internet, but in order for the dessert to turn out airy and light, you need to adhere to certain features and technologies.

To prepare tiramisu for four servings (250 ml jars), you will need the following products:

Mascarpone 250 g;

Egg 2 pcs.;

Powdered sugar 50 g;

Savoiardi cookies 12 sticks;

Strong coffee 200 ml;

Cognac 1 tbsp. l.

1. Brew very strong coffee. For 200 ml of water 1-2 tbsp. l. instant coffee. Add cognac to taste (I add 1 tbsp per 200 ml of coffee). It is better to use good cognac with a soft aftertaste. Let's move on to the next step while the coffee cools down a bit.

2. Separate the whites from the yolks and put the container with the whites in the refrigerator for a while. Please note that the dishes for proteins must be absolutely clean and dry.

3. Add powdered sugar to the yolks and beat until white. This can be done manually with a whisk or a mixer. Beat until the color of the mixture changes from bright to pale yellow.

4. Add mascarpone to the yolks. Of course, it is best to use Italian cheese. But if this is not possible, for example due to sanctions, then I advise you to buy Galbani cheese, its taste is as close as possible to the original Italian one. Gently stir the mascarpone into the egg mixture at low speed. The process should be stopped as soon as the cream becomes homogeneous. Further beating will result in a large amount of air in the cream.

5. Take the whites out of the refrigerator and beat until strong foam. I recommend beating only with a mixer, as doing it by hand is very time-consuming and difficult. First, beat at the lowest speed (3 minutes), then raise to medium (another 3 minutes), and then beat at the highest speed until a dense texture. By the way, here's a tip: if you first grease the container with lemon juice and add a small pinch of salt, then whipping the whites will be easier and faster.

6. Carefully add the whipped whites to the mascarpone with the yolks, stir until smooth with a spoon. Using a mixer at this stage may disrupt the overall texture of the cream.

7. Break each cookie into 3-4 pieces. Dip one at a time into the coffee, let it soak well, and put the first layer in the jar.

8. Add the second layer of mascarpone cream. We repeat both stages again. You should get the following: (cookies-cream-cookies-cream).

9. Place the jars in the refrigerator overnight. Before serving, decorate with cocoa or grated chocolate.

I prefer to finely chop the cold chocolate with a knife. Thanks to the pieces of different sizes, the taste is revealed much brighter. Decorate with any berries and surprise your guests!

Serving a dessert like this is perfect not only for home tea!

I make tiramisu and cheesecakes with a variety of designs for children's parties, birthdays, corporate events and weddings, as compliments to guests.

Recipe lemonade

White grapefruit 1 pc.;

Red grapefruit 1 pc.;

Orange 2 pcs.;

Mineral water without carbon 500 ml;

Jerusalem artichoke syrup or honey 2 tbsp. l. (optional).

Squeeze the juice from all citrus fruits (leave 1 orange), mix in a blender (or by hand) with cold water. If desired, add Jerusalem artichoke syrup (can be replaced with honey or agave syrup).

In the photo, the rim of the glass is decorated with sugar crystals. To do this, before serving lemonade, pour honey into one flat saucer and pour sugar into another. Press the rim of the empty glass against the honey, then immediately dip the rim of the glass into the saucer with sugar.

Pour lemonade. Cut the remaining orange into thin half rings and add them to the lemonade. Serve lemonade chilled, or with ice.

Recipe chocolate mousse with kumquat

Mascarpone 250 g;

Dark chocolate 100 g;

Butter 10 g;

Cranberries 1/2 cup;

Kumquat 5 pcs.;

Chopped almonds 3-4 tbsp. l.

First, melt the chocolate and butter in a water bath. Once we have achieved a homogeneous texture, let the chocolate cool slightly and add the mascarpone cheese, gently stirring it in with a spatula. Beat the resulting cream with a whisk (or mixer) until the consistency of a thick, homogeneous mousse.

Place the mousse in jars, add cranberries and almonds, again add a small layer of mousse and sprinkle with almonds again. Cut the kumquat into thin rings and place on top of the mousse.

Close the jars, put them in the refrigerator and after a couple of hours enjoy a delicious dessert! In the photo, under the kumquat rings there are chocolate rice cereal, I decided to add them just to diversify the photo, but no one is stopping you from repeating it. It turns out very tasty and beautiful!

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