Yogurt dessert with strawberry jelly filling

INGREDIENTS

PREPARATION

Beat the cookies with the DODONI cow butter in the blender until you have a homogeneous mixture that looks like wet sand. Alternatively, mix them in a bowl. Transfer it to the base of a baking tray with a removable hoop with a diameter of 25 cm. Leave it in the fridge to freeze.

Clean all strawberries. We want the final weight (after they are cleaned) to be 500 gr.
Cut them into slices and beat them in the blender. Transfer half of the strawberries to a saucepan and heat over medium heat. Then pour the gelatin powder into the saucepan
Mix with a fue and remove from the heat. Add the remaining strawberries and mix well.
 

EXECUTION

Transfer the entire quantity to a round pan with a diameter of 15 - 17 cm.
Transfer to the refrigerator and let it set for at least 3 hours. Alternatively, freeze in the freezer for 2 hours. For the yogurt cream put the water in a saucepan to boil
Add the strawberry jelly and mix well until you have a homogeneous mixture.
Remove from the heat and allow to cool. Put the DODONI Strained yogurt in a bowl, add the jelly and mix well with an egg beater until you have a homogeneous mixture. For setting up the dessert, spread  1/3 of the cream over the cookie base and spread it to cover the whole surface. Then unmold the jelly from the pan and put it on top of the cream.
Finally, pour over the rest of the cream. Transfer to the refrigerator and leave the cream to set for at least 3 hours. When ready, cut and garnish with strawberry jam.