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Cakes >> Fruit Yogurt Cake
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Cakes >> Fruit Yogurt Cake

 

Ingredients:
						
Yogurt. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Kg Icing Sugar. . . . . . . . . . . . . . . . . . . . .300 Gms Gelatin. . . . . . . . . . . . . . . . . . . . . . . . . . .2 Tbsp. Vanilla Essence. . . . . . . . . . . . . . . . .2 Tsp. Cream. . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Kg Mixed Tin Fruit. . . . . . . . . . . . . . . . . . .400 Gms.
Preparation:
Mix Yogurt And Sugar Together And Keep Aside. Melt Gelatin In ½ Cup Of Hot Water.
Add Gelatin And Vanilla Essence To The Yogurt. Gently Whip The Cream And Mix With Yogurt. Take Half The Tinned Fruit And Blend It In A Blender.
Now Add The Blended Fruit With Yogurt. Arrange The Remaining Fruit In The Bottom Of A Big Jelly Mould.
Pour Mixture On Top. Put The Mould In A Freezer Until The Mixture Sets. Invert The Mould On To A Flat Dish And Gently Shake Out The Mixture And Cut It In Slices.
Loosen Sides With A Sharp Knife If It Does Not Slide Out Easily. Serve Cold.


You can serve with your family and friends.
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