Low-calorie desserts!Huge !️ fresh yogurt lemon barbarua

Cooking Instructions

1. Rub the peel of the lemon with salt and peel off the skin, taking care not to bring the white part, which will be bitter.
   Soak gelatin tablets in cold water until soft

   

2. Beat the egg yolk + caster sugar evenly

   

3. Fluffy and slightly whitish can be

   

4. Pour the lemon zest and milk into the pot together, turn on the heat and bring to a boil, immediately turn off the heat and simmer for 5 minutes

   

5. Sift out the milk

   

6. After sifting, the milk is poured into the egg yolk liquid in small amounts several times

   

7. Stir while pouring

   

8. Pour the mixed egg yolk milk liquid into the pot again, and you can cook it again with the previous lemon zest, or you can remove it. Cook on low heat until slightly thickened, immediately turn off the heat (note that if you observe a slight thickening, turn off the heat immediately, otherwise the eggs will be boiled and coagulated into egg residue)

   

9. Sieve it again to make the taste more delicate

   

10. Add the softened gelatin slices to the sifted egg yolk milk paste mentioned above

    

11. Stir to melt

    

12. Pour the homemade unsweetened yogurt into the yolk milk paste from the previous step and mix well

    

13. Pour it into a cake paper cup, you can make a 6-cup amount, put it in the refrigerator overnight to solidify

    

14. Take out the solidified baba lua and take off the paper cup

    

15. Sprinkle with lemon crumbles or garment small flowers with homemade yogurt

    

16. Isn't there a no-bake dessert, isn't it quite simple?

    

17. It's really a high-value little fresh dessert

    

18. The taste is fresh and tender