From Estely's kitchen in Mexico.

Originally published on Cookpad Mexico as Gelatina de yogurt, with US measurements.

Yogurt Gelatin

Name: Yogurt Gelatin
Total time: 8100 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup water; 60 grams gelatin; 300 grams strawberries, cleaned and disinfected; 2 tablespoons sugar for the strawberries; 1 liter plain yogurt; 1 cup sugar for the milk mixture; 1 can sweetened condensed milk; 1 can evaporated milk; 1 can whole milk (same amount as evaporated milk); 1 can table cream; 190 grams cream cheese

Estely @angel_6608

MEXICO

Yogurt Gelatin

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Ingredients

2 hours 15 minutes

8 servings

1 cupwater
60 gramsgelatin
300 gramsstrawberries, cleaned and disinfected
2 tablespoonssugar for the strawberries
1 literplain yogurt
1 cupsugar for the milk mixture
1 cansweetened condensed milk
1 canevaporated milk
1 canwhole milk (same amount as evaporated milk)
1 cantable cream
190 gramscream cheese

Saved

Steps

2 hours 15 minutes

1

In a bowl, add the water and sprinkle the gelatin over it. Let it sit for 15 minutes.
2

Strawberry sauce: Blend the strawberries with the two tablespoons of sugar and set aside.
3

Blend the yogurt, cup of sugar, sweetened condensed milk, evaporated milk, whole milk, table cream, and cream cheese.
4

Microwave the gelatin in 30-second intervals until it becomes liquid.
5

Add it to the blending mixture (this prevents gelatin strands from forming).
6

Blend everything until the ingredients are well combined.
7

Pour into a mold and refrigerate until fully set.
8

Unmold onto a platter and drizzle with the strawberry sauce.