Have you ever tried to take a dessert to a picnic? We all know how quickly the summer sun melts ice cream and how delicate cakes crumble. What about this simple but practical idea – desserts in jars! Each jar has its lid making them spill-proof. All you‘ll have to do is organize them neatly in the basket and remember the teaspoons.
If you’re looking to surprise and delight your guests then this sweet, black rye bread crumb recipe is guaranteed winner. It’s cinnamony, it’s moist and it has layers of delicious cream cheese and jam. Everyone will love it, especially the kids, and no one will guess it is made of rye bread! If there’s a better option for a picnic dessert, we’re yet to find it.
Bread crumb dessert
300g fresh black rye bread
2 tsp. cinnamon
300g lean cottage cheese
200g 30% fat sour cream
1 tbsp. vanilla sugar
250ml cranberry or lingonberry jam
Cut the bread into slices, rip them into pieces and rub them with your fingers including the crust into crumbs.
Melt the butter in a large frying pan, add crumbs, add 50 grams of sugar and cinnamon. Stir and fry for 5 minutes while constantly stirring. Take the pan of the heat and leave to cool.
Run cottage cheese through a sieve. Beat it with sour cream, remaining sugar and vanilla sugar in a large bowl.
Layer the dessert in glasses or little jars: pour a layer of crumbs, add a layer of cheese mixture and a layer of jam. The top layer should be the cheese mixture.
If using jars, screw the tops on, if glasses – cover them with a cling film. Refrigerate for at least 3 hours or preferably overnight.
This dessert is delicious both refrigerated and at room temperature. Keep refrigerated and consume within three days.
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