1/2 liter of bergamot or orange juice
1 envelope of unflavored and unsweetened gelatin
2 tablespoons of water
2 cups of low-fat yogurt
2 tablespoons of confectioner's sugar
Bergamot peel and hortelã leaves for decoration
1/2 liter of bergamot or orange juice
1 envelope of unflavored and unsweetened gelatin
2 tablespoons of water
2 cups of low-fat yogurt
2 tablespoons of confectioner's sugar
Bergamot peel and hortelã leaves for decoration
In a small bowl, mix the gelatin with water and let it hydrate. Reserve
In a saucepan, warm half of the bergamot juice and add the confectioner's sugar
Stir until the sugar dissolves, without letting it boil
Remove from heat and add the hydrated gelatin and the remaining cold juice
Mix well with a wooden spoon and refrigerate for two hours
Remove from the refrigerator and transfer to a blender
Add the chilled yogurt and blend for two minutes
Distribute in individual cups and decorate with bergamot peel and hortelã leaves
Serve chilled.
