Women who follow diets are probably puzzled over what to eat such a yummy without harming the waist. Our sour cream jelly recipes will be the ideal solution for all dietary supporters: they are incredibly tasty, but at the same time completely non-nutritious. In addition, gelatin, which is the main component of this dessert, contains a lot of beneficial substances  and amino acids needed by our body.

By the way, nutritionists advise just such recipes to choose from the entire range of “snacks”. On the one hand, you seem to allow yourself a little indulgence in the diet, and on the other hand, this liberty will not result in extra centimeters.

The secret of jelly popularity

  • Glycine contained in its composition has a positive effect on the restoration of damaged tissues, joints and cartilage.
  • Gelatin substances are great tool  for the prevention of arthritis.
  • The same components have a beneficial effect on the condition of the skin, hair and nails.
  • And, finally, the preparation of this dish does not take much time and even the most inexperienced hostess succeeds.

Jelly from sour cream, all secrets of the preparation of which we will master today, is classic option  this dessert, known not one generation of cooks. We will also tell you about some of the most interesting modern interpretations of dishes that can be served instead of traditional cakes and high-calorie buns. Well, hostess, put on aprons and go to the kitchen!

Jelly “Trio”

Ingredients

  •   - 0.5 l + -
  • Edible gelatin - 15 g + -
  • Cocoa powder - 1 tbsp. l + -
  •   - 150 g + -
  • Jelly mix dry  - 1 package + -

Cooking

Gentle, airy and possessing an intriguing taste, this treat will serve as the very “cherry on the cake” that will erect your festive dinner  to the rank of art!

1. Pour sour cream into a deep container and add sugar. The whole mixture is thoroughly mixed.

2. Pellets of gelatin pour half a glass of hot water and let stand for about ten minutes so that they swell.

3. Dissolve the jelly bag with water according to the package instructions. You can take any jelly mass, but it would be preferable to choose fruit jelly with a sour taste - the combination of sour cream sweet and fruit freshness is very successful!

4. Pour the gelatinous mixture into the creamy composition in a thin stream, stirring constantly.

5. The resulting white mass fill high glasses or creamers for about one-third and put in the fridge for about twenty minutes. Try to calculate the amount of the mixture so that after this stage you still have about half of the sour cream composition.

6. In the rest of the mix cocoa and pour over the first (already frozen, of course) layer. Put it in the cold again.

7. Well, and the final stage: as a third layer, fill the containers with fruit jelly and give finally to harden all the mixtures.

This dessert, in addition to the excellent taste characteristics, also looks great, which will undoubtedly be appreciated by your loved ones and guests!

Jelly “Blueberry Nights”

Ingredients

  • Frozen blueberries  - 350 g + -
  •   - 300 g + -
  • Gelatin - 3 tsp. + -
  • — a quarter cup+ -
  •   - 400 ml + -
  • — a quarter cup+ -

Cooking

Light and unbanal, this dish, in addition to other advantages, contains a huge amount of vitamins that will support immunity during the period of beriberi. This recipe for jelly from sour cream, of course, is not a classic version of jelly and is more like a mousse in consistency, but, nevertheless, it is always perceived “with a bang”!

1. Gelatin pour cold water.

2. Mix the berries with sour cream and place in the blender bowl, where we bring the mass to a puree-like state.

3. Pour the cream into the saucepan, pour it into the sugar and bring it to a boil over low heat.

4. Introduce the swollen gelatin into the cream mixture and mix well until it dissolves. Give the composition to cool down to at least room temperature.

5. To the berry puree, add the cream and gelatin composition, carefully mix all the components of the jelly.

6. Spill all over the beautiful creamers and put in the fridge for a couple of hours.

Done! Before serving, you can decorate the treat with mint leaves and a pair of blueberries - this will only add points to this already amazing dessert!

Fruit Fruit Tango Jelly

Ingredients

  •   - 0.5 l + -
  • Gelatin - 1 tbsp. l + -
  • Frozen strawberries  - 150 g + -
  • Bananas - 2 fruits + -

Our children just love jelly from sour cream. I think that many adults will not refuse him. This light and very delicious dessert  can be served separately, and can be used in cakes and pies.

Many are also attracted by the simplicity of its preparation. The basis of jelly is sour cream, sugar and gelatin. Adding various ingredients, showing great ingenuity and ingenuity, on the basis of this dessert, you can create delicious culinary masterpieces. So, I will tell you how to make sour cream jelly, a recipe for women.

Cooking

1. Sour cream jelly

0.5 liters of sour cream (20-25%),
1 tbsp. lie gelatin (with slide),
0.5 - 1 cup of sugar,
vanilla sugar to taste
1 cup boiled water.

First you need to dissolve the gelatin: pour a glass of cold boiled water and give it time to swell (about an hour). Then the swollen gelatin should be heated in a water bath until it is completely dissolved (it can be heated on very low heat, stir constantly, not boiling). Gelatin solution strain.

Now you need to make a thick sugar syrup: add a small amount of water to the sugar, heat and stir until it is completely dissolved. Cool it down. Add vanilla sugar to sour cream, pour gelatin, sugar syrup in a thin stream. Mix thoroughly and pour into molds. To sour jelly  froze, put it in the fridge.

2. Jelly "Chocolate"

0.5 liters of sour cream,
0.5 tbsp. Sahara,
1st c. lie gelatin,
1.5 Art. lie cocoa.

Gelatin dissolve as described above. Whip sour cream with sugar (preferably with a blender). Divide the prepared gelatin and whipped mass in half. In the first half of the cream, pour in half the gelatin and add cocoa. Beat again. And in the second half, add the remaining gelatin and mix thoroughly.

In kremanki jelly will fill with layers. To prevent the previous layer from mixing with the next one, you need to give it a freezing time (in the refrigerator for about 15-20 minutes). Each new layer needs to be poured very carefully, directing a stream of sour cream mass to the walls of the bowl. Put the jelly spilled in the vessels in the refrigerator until the final freezing. Feeding on the table striped jelly from sour cream and cocoa, pre-sprinkle it with chocolate chips and chopped nuts on top.

3. Banana Jelly

250 g sour cream,
50-100 grams of sugar
2 hours l. gelatin,
1 banana,
0.5 lemon.

Preparation of gelatin is similar to previous recipes. On the grater, you need to rub lemon zest, and squeeze the juice out of its half. Lemon will add a special sourness to the tender dessert, make it more pleasant. In addition, lemon juice will not let the jelly darken. Cut the banana in small circles, add sugar and ready-made gelatin, turn all this into a homogeneous mass using a blender. Then mix with sour cream, lemon juice and zest, beat again. Pour the resulting mass into cooked molds, send to the refrigerator until it solidifies. You can decorate the finished jelly at will: fresh berries, fruits, jam, etc.

4. And another recipe for a great treat - “ Sour cream jelly with prunes". Surprise your guests.

Required Products:

liter can  sour cream, about half a cup of sugar, prunes (as much as you like), a pack of gelatin (25g).

Recipe

Jelly cook in a familiar way. Pour the sour cream in a deep bowl. After adding the sugar, mix well with a mixer until completely dissolved. Continuing to mix, add ready to cool gelatin.

The next step is to wash and cut the prunes into small pieces (if it is soft). If it is hard, you should soak it in warm water beforehand. Place the pieces of prune in a bowl of sour cream and mix.

Put ready smetannoy mass in the fridge. When the jelly hardens, you need to put the bowl with dessert for a few seconds (20-30) in hot waterso that its contents can be easily removed. Now turn the dish over the plate - get an attractive jelly from sour cream with prunes.

Useful tips

* A little less gelatin is added to sour cream and sugar in order to get a less high-calorie and more delicate jelly-like cream for cakes or cake.

* Preparing gelatin, you need to heat it up to complete dissolution, but do not boil! (It’s better to do it in a water bath).

* Soak the prepared jelly in the refrigerator for at least two hours. This time is enough for it to freeze well.

* How to speed up the process of cooking gelatin? Soak it and put it in the microwave. After a minute or two, mix and repeat the procedure a couple more times. Five minutes - and the diluted gelatin is ready!

Who does not like to eat delicious jelly? This dessert is not only different exquisite taste, but also considered low-calorie. And all the ways of its preparation is simply impossible to count. If you don't know which dessert to make festive table, then try to make cream jelly, the recipes of which we have selected for you in this article.

In order to make your dessert tender and delicious, in the process of cooking you need to follow a few simple rules:

  • For making jelly should choose a low-fat sour cream. So, the ideal product would be the store product with a percentage of fat content of not more than 15.
  • All ingredients for jelly should be at room temperature. This will facilitate the process of mixing products and allow the sugar to dissolve faster.
  • For whipping cream it is better to use a blender or a mixer - so it will turn out lush and look like a souffle.
  • When making jelly, the main thing is to prepare the gelatin correctly. In no case can it be simply poured into jelly - it will not freeze then.
  • In sour cream jelly, you can add fruits or berries, but they need to be pre-peeled and peeled.
  • If you want to make sour cream jelly layers, then you can prepare it in two ways: by laying a liquid or thickened mass.

We offer to make jelly from sour cream with the addition of cottage cheese, which will give our dessert a delicious and delicate taste. Make it easy and fast enough.


Composition:

  • sour cream no more than 15% fat - 250 g;
  • low-fat cottage cheese - 250 g;
  • water or milk - 200 ml;
  • 100 g of sugar;
  • 30 g vanilla sugar;
  • 15 g of gelatin.

Cooking:



Cocoa sour cream jelly

In order for sour cream jelly to acquire a rich chocolate flavor, cocoa can be added to it. Such a dessert certainly will appeal to both children and adults.


Composition:

  • 400 ml low-fat sour cream;
  • 150 grams of sugar;
  • 2 tbsp. l cocoa powder;
  • 40 g of gelatin;
  • 250 ml of water.

Cooking:



Gourmet Jelly with Fruit: Recipe

In the jelly, you can add any fruits and berries, but they must first be cleaned and cut if necessary. Today we will make cream jelly with strawberries.


Composition:

  • 45 g of gelatin;
  • 150 grams of sugar;
  • 450 ml sour cream;
  • 250 g strawberries.


Cooking:



How to cook colorful jelly?

As already mentioned, cream jelly layers can be put in two ways. Let's look at them in detail.


Laying liquid sour cream jelly layers:

  1. The bottom of the form should be filled with the first layer. For this you need to take 2-3 tbsp. l mix and put it in the center of the dish.
  2. In the same way, strictly in the center should lay out a layer of jelly of a different color.
  3. It turns out that with the infusion of each new layer, the previous one spreads in shape.
  4. Lay out the jelly layers to fill the dishes. We will have a multi-colored jelly, which does not have clear lines of separation between the layers.

Laying thickened cream jelly:

  1. Put the first layer of jelly on the bottom of the mold and place it in the fridge until it cools down.
  2. Then pour another layer of color and leave the jelly to harden.
  3. In the same way lay out all subsequent layers. So you can make jelly with berries and fruits.

Soak the gelatin.
A little help - gelatin is a thickener, which is obtained from calf and beef bones. Gelatin has no smell, no taste, no color. Working with him is not difficult, subject to certain subtleties. One such subtlety is the accuracy of the amount of gelatin when used, otherwise the dish may not work out or will be rubber.
Pour gelatin into a deep bowl and pour boiled cold water over it and leave for 40 minutes. Next, do the preparation for dessert.

Selected berries should be sorted and washed. For dessert, any berries fit, in this recipe using strawberries. To get a sweeter taste, raspberries are best suited, and vice versa, if less sweet, then you can make a dessert with currants. If you make a platter, then it will turn out even more interesting.

Whip sour cream with sugar mixer (whisk) until sugar is completely dissolved. Sugar can be replaced with powdered sugar or honey. To give a delicate subtle flavor, add a little vanilla.

Take a pre-prepared form for dessert, for this is best suited for glass dry dishes.

Now back to the gelatin. We put gelatin in a water bath, heat it, stirring it, until complete dissolution. In no case do not allow gelatin to boil, as its ability to thicken decreases. While mixing gelatin with sour cream, they must be of the same temperature. Cool gelatin and add to whipped cream.
Pour the resulting mixture in the form of berries and refrigerate.

For holiday dessert can be poured into small forms, personally for each guest. For this fit glasses or creamer. Design and serve our dessert.
When the dessert hardens, take it out of the fridge and put it in hot water for a few seconds. This is necessary so that the edges of the dessert are stuck from the walls of the mold, and it can be easily reached. To do this, turn the form on a beautiful dish, and the finished dessert slides smoothly into it.


Having considered how to make a dessert of sour cream and gelatin (recipe with photos)  at home, do it yourself with your own hands, you can please your guests at home with a tasty and simple treat.
Dessert can be decorated with berries and a couple of mint leaves and serve.

If you are taking the first steps in cooking and want to learn some very tasty and very simple dessert, then you can think of nothing better than jelly from sour cream. For me it was a complete surprise that the most ordinary liquid sour cream with a flick of the wrist you can turn it into a dessert, which I usually ordered at a very expensive cafe and every time I was amazed at the art of the chef. And this was the simplest jelly of sour cream with gelatin, which tastes great on its own. And which can be varied indefinitely with the help of various additives. Berries, fruits (with the exception of kiwi and pineapple, which contain enzymes that destroy the structure of collagen, thanks to which we get such a stable jelly result), chocolate, biscuit crumbs, nuts, a variety of fruit jelly layers - with their help you will create hundreds of different recipes. And each time you will receive excellent results, because you have the main thing - the base. Understanding how to make a great base for sour jelly.

For 3 servings of cream jelly, we need the following ingredients:

  • Sour cream with fat content from 10 to 20% - 350 gr.
  • Powdered sugar or plain sugar - 5 tbsp.
  • Vanilla sugar  - 1 sachet or a few drops of natural vanilla essence
  • Gelatin - 2.5 tsp.
  • Water drinking - 70 ml.


Also, if you want the jelly to be figured, you will need small molds for 120-150 ml. I used metal molds for baking tartlets. If the molds do not, then it does not matter - the jelly can be poured into the creamer or dessert glasses.

How to make jelly from sour cream with gelatin

Pour water into a small bucket and pour gelatin into it (never pour water over gelatin, otherwise it may stick together and then you will have to filter it to avoid getting poorly dissolved grains in the jelly). Leave the gelatin to swell for 40 minutes.



Swollen gelatin, similar to translucent porridge, put to heat over low heat. While stirring with a spoon or spatula, warm the mixture until the gelatin is completely dissolved. Try not to heat the mixture above 50 degrees, remembering that boiling gelatin is undesirable. Yes, now gelatin is already on sale for a long time, to which nothing is done from boiling, but if you accidentally get gelatin made according to the old technologies, then after boiling it will lose its gelling properties. Remove the prepared solution from the heat and allow it to cool slightly.



Now let's do sour cream. If you have powdered sugar, the process of mixing it with sour cream will take a minute or two. But the usual sugar can be mixed with sour cream so that it is completely dissolved. Only interfere will have about five to seven minutes. Stir with a spoon, because with a broom you can randomly beat the sour cream so that it will be divided into fractions. In our plans, such options are not included.



Add vanilla essence or vanilla to taste. I usually add 2-3 drops of essence. Vanilla sugar will give a “creamy” flavor to the dessert.



Mix well again.



Take in the hands of the whisk. In a thin stream pouring gelatin dissolved in water, constantly stir sour cream with sugar and vanilla.



You will get a fairly liquid homogeneous mixture. Try to mix quickly so that no gelatinous lumps are left in the jelly. If, however, lumps have appeared, just skip the mixture through a fine strainer and everything will be fine.



If you have difficulty extracting jelly from the molds, the jelly molds can be lightly oiled with unscented vegetable oil - then the jelly will slip out of them very easily.

Pour sour cream mixture with gelatin into molds, gently filling them almost to the brim. It is more convenient to pour jelly with a scoop - nothing will spill or drip.



Remove the molds with the future jelly for 5 hours in the refrigerator until it solidifies (in some refrigerators the jelly can freeze for half an hour, so check readiness).

Now you need to get the finished jelly out of the molds and put it on a plate without damaging the relief of the dessert. There is a simple and effective way: put the jelly mold for 30 seconds in a plate with a very hot water, then take out the mold and quickly turn the jelly on the plate.



Decorate the finished jelly with sour cream, if desired, for example, with berries, sponge cake or chocolate. Enjoy your meal!