Lemon Yogurt Cream is the perfect dessert on a warm summer day! Enjoy this fluffy and refreshing treat to stay cool and enjoy the summer, no matter how hot it is.
Recipe video: https://youtu.be/YIVCjjJzU08
Houses and apartments in Germany don’t have air condition. While we have heating systems that are pretty effective on cold days, hot summer days are too rare to prepare for. But there are warm and hot days in summer, often followed by a cooling thunderstorm after a few days.
When temperatures rise and the rooms in the houses heat up, all we can do is setting up a fan, drink some cold beer and enjoy refreshing foods like this lemon yogurt cream.
My mom didn’t even cook during summer. We ate cereals or Zwieback with ice cold milk and some fruits as a meal.
Now, here in Texas, knowing some refreshing recipes, comes in handy. Though we have A/C, I don’t cool the house down like Texans. In my opinion that’s crazy! Some people here go to the lower 60’s with their A/C, which I can’t handle. I really hate cold! So, at 79°F and with some sun coming through the windows, that’s my comfort temperature zone. And if we enjoy the outside – given that the mosquitos are taking a break – it feels like a German soft sauna. August is my favorite month! But this lemon yogurt cream is part of my summer happiness and I hope you enjoy it, too!
You can make this recipe with fresh squeezed oranges, too! I haven’t tried it, yet, but I can imagine that it also workes with blended strawberries. The principle of using a juice with gelatine, yoghurt and cream stays the same. Depending on the fruit, you probably need to adjust the amount of sugar and use less than in this recipe.
You can also make this cream and create several layers: lemon cream and some blended strawberries alternating.
Pin Lemon Cream to Pinterest
Lemon Yogurt Cream
- 6 g Gelatin powder = ¾ of a Knox package or 4 sheets gelatin
- 150 ml Lemon Juice (about 3 lemons)
- 125 g Sugar
- 150 g Yogurt
- 300 g whipping cream
- Delute the gelatin in a little bowl with some water and set aside.
- In a small sauce pan, heat the lemon juice but don't boil.
- Add the deluted gelatin to the lemon juice and mix well.
- Also, add the sugar and stir in until diluted.
- Let cool a little, then add the yogurt and stir well.
- Put the mixture into the fridge and check frequently if it starts to jel.
- When it starts to jel, whipp the cream and mix it with the lemon mix.
- Fill into dessert bowls and let set in the fridge for about 3 hours.
- Decorate with mint leaves and orange filets to serve.