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© NGV mbH, Photo: TLC Fotostudio
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Recipe of: © Monsieur Cuisine

Yoghurt gums

MC connect
30 pieces
Ready in: 12:10 h
Preparation time: 10 min.
Created on: 30.01.2019
  • 150 ml blueberry nectar drink
  • 1 sachet of white powdered gelatine (9 g)
  • 1 sachet of raspberry jelly powder (12.5 g)
  • 100 g yoghurt (1.5% fat)
  • 2 tbsp raspberry syrup


  • silicone mould for chocolates or a shallow baking tin


Per piece:

  • calorific value
    38 kj / 9 kcal
  • protein: 1 g
  • carbohydrates: 1 g
  • fat: 0 g
Preparation time
10 min.
Ready in
12:10 h
  1. Put 6 tablespoons of blueberry nectar drink into a bowl, stir in the gelatine and leave to infuse for 5 minutes.
  2. Meanwhile, put the rest of the juice into the blender jug and, with the measuring beaker in place, heat for 2 minutes/speed setting 1/60 °C. Add the gelatine and jelly powder and, with the measuring beaker in place, dissolve for 1 minute/speed setting 2/60 °C. If the gelatine has not fully dissolved, use the spatula to stir it up once from the bottom of the blender jug, then, with the measuring beaker in place, stir again for 30 seconds/speed setting 3.
  3. Add the yoghurt and syrup and, with the measuring beaker in place, mix for 10 seconds/speed setting 4. Then pour into a silicon mould or a shallow baking tin lined with cling film and chill in the refrigerator overnight.
  4. The next day, turn the mixture out of the mould, or, if you are using a shallow baking tin, turn out the mixture, pull off the cling film and cut into 30 pieces.



The yoghurt gums will keep for 1 week in a sealed box in the fridge.

You can also make different-flavoured yoghurt gums (e.g. multivitamin, strawberry, cherry).




Bon appétit with Monsieur Cuisine