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. Combine the yogurt and cream cheese in a bowl and mix until creamy. Add the lemon juice, cinnamon, and sugar, then mix well. Stir in the gelatin and mix vigorously for 1 minute.
2. Pour the cream mixture into molds and refrigerate for at least 1 hour.
3. Place the cherries in a saucepan over medium-high heat and bring to a boil. Mix the cornstarch with a small amount of the cherry juice until smooth, then stir into the cherries. Simmer for 2-3 minutes until thickened. Remove from heat and allow to cool to room temperature (about 15-20 minutes).
4. Unmold the terrine onto a plate and serve with the cooled cherry compote. Garnish with lemon balm if desired.