Healthier Option Chocolate Ripple Pots Recipe
This ridiculously simple chocolate pud will take you next to no time to put together, it tastes great and its only 155 calories per serving.
Chocolate Ripple No Bake Keto Cheesecake Recipe
Enjoy our Chocolate Ripple No Bake Keto Cheesecake Recipe without crust as a healthy alternative whenever sweet cravings arise. This low carb no-bake cheesecake is an easy keto dessert you can whip up quickly.
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00:00 Chocolate Ripple No Bake Keto Cheesecake Recipe
Ingredients
1400 grams (5 Cups) Greek Yoghurt
20 grams (12 Sheets) Gelatine
150 grams (2/3 cup) Heavy Cream
5 Tablespoons ( 38 grams) Cocoa
150 grams (3/4 Cup) Sweetener
2 teaspoons Vanilla Essence
Instructions
To make the cheesecake, prepare all ingredients in advance.
Depending on the gelatine you will use, prepare it in advance. Heat your heavy cream on the stove or microwave and pour it into the jar you will mix with gelatine.
Add gelatine or gelatine sheets into the jar, and mix it thoroughly with heavy cream with your hand blender.
Place it on the side.
To make the filling, take a big bowl filled with yogurt and add the sugar sweetener of your choice. Hand mix the powdered sugar into the yogurt first ( so it does not dust your whole kitchen) and switch on your hand mixer. Mix fully. Slowly add the heavy cream gelatine mixture to the yogurt and keep mixing. Ensure the mixture is not hot; otherwise, your yogurt will become very liquid.
In this step, you can prepare three different jars big enough for your hand mixer to fit. If you will use the exact measurements of our yogurts, place 1,5 cups into the biggest jar—3/4 of a cup of yogurt into the second jar and half a cup into the smallest. Next to it, prepare a bowl with half a tablespoon of cocoa for the biggest jar, two tablespoons for the middle, and 2 1/2 tablespoons for the smallest jar.
When all three of the jars are filled, pour the rest of the remaining yogurt mixture into your prepared baking form.
Add cocoa inside each jar, and with your hand mixer, start mixing it. You should be able to whip up three different colors of brown. The biggest jar should have the lightest color, and the smallest one should have the darkest color.
Once the jars are thoroughly mixed and you are satisfied with the colors, we can start pouring and making the ripple design. Take the baking form with the white yogurt insight and start with the lightest brown color. Pour it slowly on top of the white yogurt directly into the middle. Do not shake or touch or move. Just pour all the mixture into the center. Once the first mixture is poured, take the second one and start pouring again into the middle of the baking form. Follow the last step the same way and pour the darkest brown into the middle. In this step, the last parts are getting too thick to pour. Place it into the microwave for a few seconds, and the mixture should liquidize again.
To help the bubbles disappear and let the cake set a bit, slightly bang the whole cake against the table. Make sure the colors will not mix. Check the video for a better understanding. Gently lift from the table and refrigerate the cheesecake to cool down for at least 5 to 8 hours, best overnight.
Notes
Cake Form – My calculations started with the cake form I used. Because the only medium-sized baking form I had was the one that fits into our 6-inch Instant Pot, that is the one I have used. You can use any other baking dish you have. If wider, your cake will be with a bit less height, but still awesome.
Video Recipe – If there are some steps you are unsure of, please check our video instructions for better understanding.
Thickening – If you realize your mixture is already getting thick and challenging to pour, place it into the microwave for a few seconds, and it will liquidize again.
Coloring – If by any chance two of the colors are very similar, add a bit more yogurt to make it lighter or add more cocoa to make it darker, so all three shades look different brown.
Dairy Free – You can swap heavy cream with coconut cream and yogurt with coconut or almond yogurt.
lowcarb-nocarb.com
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Chocolate Ripple No Bake Keto Cheesecake Recipe
Enjoy our Chocolate Ripple No Bake Keto Cheesecake Recipe without crust as a healthy alternative whenever sweet cravings arise. This low carb no-bake cheesecake is an easy keto dessert you can whip up quickly.
Full Recipe:
Pin For Later:
PUBLC:
Flipboard:
Timeline:
00:00 Chocolate Ripple No Bake Keto Cheesecake Recipe
Ingredients
1400 grams (5 Cups) Greek Yoghurt
20 grams (12 Sheets) Gelatine
150 grams (2/3 cup) Heavy Cream
5 Tablespoons ( 38 grams) Cocoa
150 grams (3/4 Cup) Sweetener
2 teaspoons Vanilla Essence
Instructions
To make the cheesecake, prepare all ingredients in advance.
Depending on the gelatine you will use, prepare it in advance. Heat your heavy cream on the stove or microwave and pour it into the jar you will mix with gelatine.
Add gelatine or gelatine sheets into the jar, and mix it thoroughly with heavy cream with your hand blender.
Place it on the side.
To make the filling, take a big bowl filled with yogurt and add the sugar sweetener of your choice. Hand mix the powdered sugar into the yogurt first ( so it does not dust your whole kitchen) and switch on your hand mixer. Mix fully. Slowly add the heavy cream gelatine mixture to the yogurt and keep mixing. Ensure the mixture is not hot; otherwise, your yogurt will become very liquid.
In this step, you can prepare three different jars big enough for your hand mixer to fit. If you will use the exact measurements of our yogurts, place 1,5 cups into the biggest jar—3/4 of a cup of yogurt into the second jar and half a cup into the smallest. Next to it, prepare a bowl with half a tablespoon of cocoa for the biggest jar, two tablespoons for the middle, and 2 1/2 tablespoons for the smallest jar.
When all three of the jars are filled, pour the rest of the remaining yogurt mixture into your prepared baking form.
Add cocoa inside each jar, and with your hand mixer, start mixing it. You should be able to whip up three different colors of brown. The biggest jar should have the lightest color, and the smallest one should have the darkest color.
Once the jars are thoroughly mixed and you are satisfied with the colors, we can start pouring and making the ripple design. Take the baking form with the white yogurt insight and start with the lightest brown color. Pour it slowly on top of the white yogurt directly into the middle. Do not shake or touch or move. Just pour all the mixture into the center. Once the first mixture is poured, take the second one and start pouring again into the middle of the baking form. Follow the last step the same way and pour the darkest brown into the middle. In this step, the last parts are getting too thick to pour. Place it into the microwave for a few seconds, and the mixture should liquidize again.
To help the bubbles disappear and let the cake set a bit, slightly bang the whole cake against the table. Make sure the colors will not mix. Check the video for a better understanding. Gently lift from the table and refrigerate the cheesecake to cool down for at least 5 to 8 hours, best overnight.
Notes
Cake Form – My calculations started with the cake form I used. Because the only medium-sized baking form I had was the one that fits into our 6-inch Instant Pot, that is the one I have used. You can use any other baking dish you have. If wider, your cake will be with a bit less height, but still awesome.
Video Recipe – If there are some steps you are unsure of, please check our video instructions for better understanding.
Thickening – If you realize your mixture is already getting thick and challenging to pour, place it into the microwave for a few seconds, and it will liquidize again.
Coloring – If by any chance two of the colors are very similar, add a bit more yogurt to make it lighter or add more cocoa to make it darker, so all three shades look different brown.
Dairy Free – You can swap heavy cream with coconut cream and yogurt with coconut or almond yogurt.
lowcarb-nocarb.com
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OREOS & CREAM DESSERT - yummy no bake cookie treat - chocolate ripple cake - how to baking
OREOS & CREAM DESSERT - yummy no bake cookie treat - how to baking by charliscraftykitchen
Tools & Ingredients:
Spoon/spatula
Dish (larger the dish the more ingredients you will need we used a square 25x25cm dish)
Mixer
600ml cream (suitable for whipping)
A cup of milk (approx)
2 large bags or 4 single stick packets Oreos approx
Chocolate topping/sauce
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How To Make Tiramisu In 10 Minutes | Easy Tiramisu | Fuzz & Buzz
In today's video, we will show you how to make tiramisu in 10 minutes - An easy alcohol-free alternative dessert for coffee lovers. SUBSCRIBE ►
With only 7 ingredients, without raw eggs, this is an effortless and delectable dessert that you can make ahead and taste almost like the real deal :).
Recipe (10- 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
3/8 cup (85 g) of Turbinado Sugar, also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits this dessert perfectly).
1 cup and 2 tablespoons (250 g) of high-fat mascarpone cheese (cold)
1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled)
1 cup and 1/4 cup (300 ml) of strong coffee (cold)
2 teaspoons of vanilla extract (You can use Alcohol-free vanilla extract (Good quality Vanilla Flavoring) or other vanilla products of your choice like vanilla beans, pure vanilla powder, or vanilla sugar.
Unsweetened Cocoa powder for dusting
Directions (watch the video instructions first)
Prepare the espresso coffee and set it aside.
Begin the mascarpone cream: In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the chilled cream with the vanilla extract and turbinado sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill.
Prepare 8 inches (20 cm) springform pan (Grease the tin, then press the parchment paper around the sides).
Quickly dip the ladyfingers into the cold/room temperature coffee.
Create a firm (no empty space) layer with the dipped ladyfingers in the tin; you will need to cut some biscuits to fit the springform pan.
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula.
Move into the fridge for 3 hours (uncovered). If you will serve the Tiramisu the next day, cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. From our experience, Tiramisu is always better chilled in the fridge overnight and served the day after.
Enjoy :)
Print This Recipe here ►
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Some of the equipment we use to film our recipes
Luminarc Stackable Bowl 10-Piece Set, Glass ►Clear
Canon EOS 70D Digital SLR Camera (Body Only) ►
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Rode VideoMic Go, Light Weight On-Camera Microphone ►
JOBY GorillaPod 5K Kit. Professional Tripod 5K ►
Cake pans & Kitchen tools used in our videos
Le Creuset Toughened Non-Stick Frying Pan Set►
Le Creuset Tri-Ply Stainless Steel Saucepan ►
Le Creuset Tri-Ply Stainless Steel Shallow Casserole ►
KitchenAid 14-Cup Food Processor with Dicing Kit ►
KitchenAid Artisan Series 5-Qt. Stand Mixer►
KitchenAid 5-Qt. Tilt-Head Glass Bowl with Measurement Markings & Lid ►
Global 3-Piece Knife Set 3.5 Paring Knife 5 Serrated Utility Knife and 7.5 Chef's Granton Edge Knife►
Global G-46-7 inch, 18cm Santoku Knife ►
Wilton Perfect Results Premium Non-Stick Square Cake Pan 8-inches ►
Wilton Aluminum Round Cake Pan, 14 x 3-Inch
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Wilton Round Cake Pan, Great Baking Results, Aluminum, 3-inch x 12 inch
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Wilton Aluminum Round Cake Pan, 10 x 3-Inch
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Wilton Aluminum Round Cake Pan, 8 x 3-Inch
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Chocolate ripple cake
The pair of pyjama cooks hit the kitchen at grandma's house to make the ever popular Chocolate Ripple Cake.