Summary

Ingredients

• 2 packs gelatine, instant (Gelantinefix)
• 200 g yourt, low-fat
• 150 g cream cheese, low-fat
• 2 tablespoon lemon juice
• 40 grams sugar
• 1 teaspoon, leveled cinnamon
• 300 g cherry (s) from the lass
• 2 teaspoons cornstarch
• Possibly lemon balm for garnish

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Instructions

1. Mix the yogurt and cream cheese until creamy. Add lemon juice, cinnamon and sugar and mix well. Then stir in the gelatin and stir vigorously for approx. 1 minute.
2. Pour the cream into molds and refrigerate for at least 1 hour. Bring the cherries to the boil in a saucepan and thicken with the cornstarch mixed in a little cherry juice.
3. Turn the cream out onto a plate and serve with the cooled cherries. Garnish with lemon balm if necessary.