Delicious low-calorie recipes

Grind the muesli more finely. Then add the banana. Set aside for about 10 minutes to allow the oatmeal to swell slightly.

Pour gelatin (30 g) with cold water (180 g) and leave to swell.

Mix the finely chopped muesli with a banana, put it in a mold and tamp it tightly (I used a metal ring with a diameter of 14 cm, on the inside of which I placed an acetate plate).

Peel and cut each mango separately.
Cut one mango into small pieces and set aside.
Whisk another mango with fresh Ricotta cheese (6%) and mango yogurt. Add vanilla (but be careful - too much vanilla gives bitterness) and sweetener, if necessary.

Prepare the raspberries - if they are large, cut them in half.

Cut the marshmallows into small pieces.

Stir the marshmallow and raspberry pieces into the mango and ricotta mass.

Dissolve the gelatin in a bath of hot water (or in the microwave with pulses ~2 x 20 seconds. But be careful - do not boil the gelatin!!!).

Add the melted gelatin to the mango-marshmallow-raspberry mass and pour into the mold (remember: all products must be at room temperature)