At first I was very sceptical about this recipe, because I thought that butterscotch and dried fruits won’t fit together. I was wrong and I am very happy about that Dried fruits are perfect here, the dessert is not too sweet because of them.

50 g rice krispies

125 g butterscotch chips

50 g butter

35 g dried apricots

35 g raisins

35 g nuts (I used almonds and peanuts)

Cut dried apricots and nuts, mix with rice krispies and raisins. In another bowl melt butter and butterscotch, mix untill you get solid consistence. Pour butterscotch over rice krispies and mix well. Put everything in the baking dish lined with baking paper and press well. Let cool and enjoy.

Source: kuking.net

One more delicious thing from ordinary products. It’s not very sweet but that’s what we need after holidays Also it’s very good for using up stale bread. To tell the truth neither I or my husband expected that it will be so delicious. Kids liked it too. When we tasted this dessert at the same day, the bread crumbs were very crunchy, the next day – they became soft, but both days it was real pleasure to eat it.

(6 servings)

1st layer:

250 g sour apple sauce (I used baked apples)

2nd layer:

150 g stale dark bread

25 g butter

2 tablespoons sugar

3/4 teaspoon cinnamon

3rd layer:

250 g curd

100 g sour cream or yoghurt (I used a lot more because my curd was very dry)

1 tablespoon sugar

Grate bread. In a pan melt butter and toast bread crumbs. Mix in sugar and cinnamon, cool down. With the blender mix curd, sour cream and sugar. In the glasses put in layers apple sauce, bread crumbs and curd cream. Before serving keep in fridge for 2-3 hours.

Source: Lengvi receptai III

Very light and easy to prepare dessert. This time I used black currants. Personally I wanted more sweetness, but for my children this dessert was very delicious.

(6 servings)

750 g unflavored yogurt

225 g berries (may be frozen, just thaw before using)

3 tablespoons gelatine

3 tablespoons sugar

Bloat 2 tablespoons of gelatine in 3 tablespoons of warm water. Thaw it on low heat. Let gelatine cool a little bit and mix with yogurt and sugar. Devide yogurt jelly between 6 glasses and put them in the fridge for half-an-hour. In the meantime remaining gelatine bloat in 2 tablespoons of water. Thow it on the low heat. Puree berries, mix them with 100 ml water and gelatine and distribute it on yogurt jelly. Place in the fridge till berry jelly will be set.

Source: Школа гастронома 2009-05 (127)