Zebra Fitness Delight

No baking, no flour, and no fear of anything burning. A high-protein, light, creamy-chocolate dessert that all sweet tooths will love!

Cook Time

38 minutes

Equipment

Braun Hand Immersion Blender
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Nonstick Silicone Baking Mold
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Ingredients

Calories

275

Serves

For the chocolate jelly:

Greek Yogurt 500 g
Gelatine 17 g
Milk (for soaking the gelatin) 100 ml
Sugar/ Maple Syrup/ Sweetener 75-120 g
Cocoa powder 25-40 g

For the cream cheese jelly:

Soft cottage (cream) cheese 400 g
Gelatine 13 g
1. Milk (for soaking the gelatin) 90 ml
2. Milk 200 ml
Sugar/ Maple Syrup/ Sweetener 75-150 g

Image of ingredients of Zebra Fitness Delight

Instructions

Pour the gelatin over the milk according to the instructions. It should fully swell, then melt it in the microwave

For the chocolate jelly:

Add the sweetener and cocoa to the yogurt, then blend with an immersion blender until smooth. Pour in the melted gelatin and mix again to ensure no lumps of cocoa or gelatin

For the cream cheese jelly:

Add the sweetener and additional milk to the cottage cheese (the consistency should match the chocolate mixture). blend everything with an immersion blender until smooth. Add the melted gelatin and mix thoroughly until the mixture is completely uniform

Pour the chocolate and cream cheese mixtures alternately into a silicone rectangular mold using the same spoon until both mixtures are finished
The silicone mold should be placed on an additional tray or platter to ensure stability and to allow the mixture to spread evenly. Leave it in the refrigerator for 20-30 minutes until the dessert is fully set
Once ready, carefully remove the dessert from the mold, cut it into portions, and serve!

Notes

I recommend starting the dessert preparation process by soaking the gelatin exactly according to the instructions to avoid any unpleasant smell, aftertaste (do not overheat it), or undissolved granules.
Milk can be substituted with water, plant-based milk (that's how I made it), or low-fat cream.
Both masses can be made purely from yogurt or purely from cottage cheese, but the combination tastes great.
The main condition is:BOTH masses must have the SAME consistency. So, depending on how soft or thick the cheese is, you may need to add more or less milk. This will ensure everything spreads evenly, creating a beautiful pattern.
The calorie content of the dessert is approximate and will vary depending on the ingredients and their fat content, accordingly.

Life hack: If you don't want to wash the immersion blender twice – first blend the cheese mixture, then without washing the blender, blend the chocolate mixture (that's what I did, and it didn't affect the color of the chocolate mass, plus I didn't have to wash the immersion blender twice).