Jelly milk salad

Submitted by enr on 12 Aug 2009
400 g drained yogurt
200 g sour cream
2 large cucumbers
15 g gelatin
garlic, dill, salt
100 g almonds
Jelly milk salad
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Peel cucumbers and finely minced meat. In a bowl mix yogurt with sour cream shattered. Season to taste with salt, garlic and finely chopped dill. Gelatin is dissolved in a water bath in a little water and mix with the yoghurt and cream. Finally add the cucumber salad and mix well. Pour into cake form, moistened with cold water to more easily turn the salad when gelled. Leave in the refrigerator for several hours. Almonds boiled briefly in boiling water, then cooled and peeled. Cut into thin strips and baked to slightly pinkish. Jellied salad turns into a suitable bowl and garnish with roasted almonds.
2 users
12 Aug 2009
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Wonderful picture, renito!

Thanks, Elti :)

salad is very tasty! This time the mixture divided into two parts. Only one added cucumber and dill (I admit, I helped a bit of green paint with pastry) :) Instead of almonds topped with toasted walnuts.

Reni, compliments the Picture! Very fresh! :)

Reni again given it its amazing salad! Congratulations! :)

Pepi, Ina, thank you :) salad like very much at home. Do Z (sometimes without it jell).

Great recipe will do this again.