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LOOKING for: Rhubarb My rhubarb is almost ready. I need some new recipies. Thanks for your help. Here's a favourite that I've posted several times before. It's so easy too! Ingredients for 2 servings: 2 1/4 cups of rhubarb cut in 1 inch pieces 1 orange 2 teasp grated orange peel, plus a few thin slices for decorating 1/2 cup granulated sugar 1/2 cup water 1) Peel orange and remove all white pith. Section into quarters then slice each quarter crosswise into 6 fan-shaped pieces. 2) Put rhubarb and orange in saucepan with orange pieces, grated orange peel, sugar and water. 3) Cook without lid until mixture is reduced, about 15 minutes. Remove from stove and cool. 4) Refrigerate until icy cold and serve decorated with a few julienne slices of peel. Makes a great breakfast dish, tangy and refreshing. Here's the rhubarb pie recipe with my favourite pastry that's irresistible to the last crumb. 5 cups rhubarb cut into 1 to 1 1/2 inch pieces 1 1/2 cups sugar 1/3 cup flour pinch salt 1 teasp grated orange peel 2 TBS butter Combine above ingredients except butter in a bowl and turn with a spoon so all rhubarb is evenly coated. Prepare pastry and line a nine inch pie plate. Fill with rhubarb mixture and dot with the 2 TBS butter. Put on top crust, flute edges and brush top crust with 1 egg yolk combined with 1 teasp water. Bake 10 minutes at 425F then lower heat to 350 for about 40 minutes more or until top is golden. Here's Nathan's Pastry - sufficient for 1 pie as above size pieplate: Nathan's Never-Fail Pastry: Preheat Oven to 425F (220C): 2 1/2 cups flour 1/2 teasp salt 1 teasp baking powder (not baking soda !) 1/2 pound (227 grams) lard - such as Tenderflake Lard 1 teasp white vinegar 1 egg slightly beaten (see point 3 below) 1) Mix flour, salt and baking powder in large bowl - Cut lard into flour with two knives until it's all in small crumbs 3) Beat egg in your measuring cup with a fork, then add vinegar to that and carefully add water until you have 1/2 cup of liquid mixture. - Add liquid to flour and mix gently with fork until all is moist. Form it into a ball. - Divide into two even balls, sprinkle with flour and wrap in tin foil in two pkgs and put in fridge to cool for at least half an hour if possible. SharonCb Here's some that we like. Rhubarb Crisp 1 pound fresh rhubarb, cut into 3/4-inch pieces, about 4 cups 3/4 cup sugar 1 cups all-purpose flour 1 teaspoon cinnamon 1 cup firmly packed brown sugar ½ cup old-fashion rolled oats ½ cup unsalted butter, melted but not hot Vanilla ice cream Preheat oven to 375 degrees F. In a large bowl combine rhubarb with sugar, ¼ cup flour, and cinnamon and transfer into four 4-inch individual baking dishes. In a bowl, combine remaining 1 cup of flour, brown sugar, rolled oats, and butter, mixing well. Sprinkle over the rhubarb mixture. Bake for 35 minutes until topping is golden brown and rhubarb is tender. Serve warm with vanilla ice cream. NOTE: This makes a lot of topping. You can reduce to 3/4 cup of flour and 3/4 cup of brown sugar. Rhubarb Custard Bars Base: 2 cups flour ¼ cup sugar 1 cup margarine Filling: 2 cups sugar 7 Tbsp flour 1 cup Carnation evaporated milk 3 eggs 5 cups chopped rhubarb and strawberries Topping: 1 pkg (8 oz) cream cheese ½ cup sugar 1 tsp vanilla extract 1 cup Cool Whip whipped topping Line a 13x9-inch pan with aluminum foil and grease. Base: Cut the margarine in with the flour and sugar until well combined. Press mixture in the bottom of the prepared pan. Bake in a preheated 325°F oven for 10 minutes. Filling: Cream the sugar with the eggs; add the evaporated milk and mix well. Toss the rhubarb and strawberries with the flour and add to the egg mixture. Pour filling over the pre-cooked base and bake for 35-45 minutes. When completely cooled, spread the topping mixture over the top. Topping: Cream together the cream cheese, sugar, and vanilla. Fold in the whipped topping. (Cream cheese should be at room temperature.) Rhubarb Cake (I've only made it with milk and vinegar instead of buttermilk.) ½ cup butter 1½ cups white sugar 1 egg 1 tsp vanilla extract 2 cups all-purpose flour 1 tsp baking soda ½ tsp salt 2 to 3 tsp cinnamon 1 cup buttermilk (OR 1 cup milk plus 1 Tbsp vinegar; let sit 10 minutes) 2 cups chopped rhubarb, in ½-inch pieces 1 Tbsp flour Topping: ¼ cup butter, do not melt 2 to 3 tsp cinnamon 1 cup firmly packed brown sugar Batter: Cream butter and sugar until smooth and creamy; beat in egg and vanilla. Sift together flour, soda, and salt. Add to creamed mixture alternately with milk, making 3 dry and 2 liquid additions. Toss rhubarb with 1 Tbsp flour and mix gently into the batter. Spoon into a buttered 13x9-inch cake pan and smooth the surface. Topping: Blend together all ingredients and sprinkle evenly over the batter. Bake in a preheated 350°F oven for 45 minutes, or until cake has risen and browned and comes away from the edges, and a skewer inserted in center comes out clean. I had rhubarb once a long time ago and didn't care for it, but something about the rhubarb orange compote makes me want to try again! Have to find some rhubarb and try again. The recipes all look so good, makes me wish I liked rhubarb a little more! RHUBARB CHUTNEY (great with grilled or broiled lamb chops) 1/ 2 lb. rhubarb, trimmed and cut into 1/ 2 inch pieces (2 cups) 1/ 2 medium onion, chopped 1/ 3 cup honey 1/ 4 cup water 1/ 4 cup golden raisins 2 jalapeno peppers, seeded and finely chopped 1 Tbsp. cider vinegar 1 clove garlic, finely chopped pinch of ground cardamom and/or ginger Mix all ingredients in medium saucepan. Bring to a simmer over medium heat: reduce heat to low, cover pan and cook for 15 minutes. Uncover and cook until thick, 3 to 5 more minutes. 6 servings. STEWED RHUBARB WITH ORANGE 4 servings 1 lb. rhubarb, trimmed ind cut into 1 inch pieces (4 cups) 1/ 2 cup orange marmalade 1/ 4 cup sugar ground cinnamon grated nutmeg 2 Tbs. water Combine all ingredients in saucepan. Bring to a simmer, reduce heat to low and cover the pan. Cook, stirring occasionally, until the rhubarb is tender, 6 to 8 minutes. RHUBARB AND FLAX COFFEE CAKE 375 ml (1 1/2 cups) flour 12 ml (2 1/2 tsp) baking powder 125 ml (1/2 cup) sugar 2 ml (1/2 tsp) salt 2 ml (1/2 tsp) cinnamon 45 ml (3 tbsp) ground flax meal 1 large egg 60 ml (4 tbsp) canola oil 125 ml (1/2 cup) milk 500 ml (2 cups) cubed rhubarb For crumble topping: 125 ml (1/2 cup) packed brown sugar 50 ml (1/4 cup) each whole wheat flour, old-fashioned rolled oats 45 ml (3 tbsp) butter 5 ml (1 tsp) cinnamon Preheat oven to 205 C (400 F). Grease 8-inch round springform pan. Sift together flour, baking powder, sugar, salt and cinnamon. Stir in ground flax. In another bowl, beat egg with a fork and whisk in oil and milk. Pour into flour mixture, add chopped rhubarb and stir until mixed. Pour into prepared pan. Place topping ingredients in small bowl and rub together until combined and crumbly. Sprinkle over cake batter. Bake for 30 minutes, or until toothpick or cake tester inserted into centre of cake comes out clean. RHUBARB CRUMBLE 1 litre (4 cups) rhubarb cubes grated zest of one orange 250 ml (1 cup) sugar (white sugar or equal parts white and brown) 50 ml (1/4 cup) flour For the crumble topping: 250 ml (1 cup) whole wheat (or white) flour 125 ml (1/2 cup) old-fashioned rolled oats 175 ml (3/4 cup) brown sugar 5 ml (1 tsp) cinnamon 125 ml (1/2 cup) butter Optional: 50 ml (1/4 cup) chopped pecans Preheat oven to 190 C (375 F). Butter baking dish. Stir together rhubarb, orange zest, sugar and flour. Pour into prepared baking dish. Mix together topping until well-combined and mixture is crumbly. Sprinkle over rhubarb; bake 35 minutes until rhubarb is bubbly and crumble topping is golden and crisp. (Set baking dish over foil-lined pan in case rhubarb juice bubbles over.) Serve warm with whipped cream or thick vanilla yogurt. Strawberry-Rhubarb Crumble: Add 500 ml (2 cups) hulled, sliced strawberries to rhubarb and 30 ml (2 tbsp) extra flour to mixture. Add 15 ml (1 tbsp) grated orange or lemon zest if you like. Make sure baking dish is large enough to accommodate extra fruit. STRAWBERRY-RHUBARB PAVLOVA For the rhubarb compote: 1 litre (4 cups) rhubarb, cubed 250 ml (1 cup) white sugar juice of 1 orange; 15 ml (1 tbsp) zest 15 ml (1 tbsp) cornstarch 15 ml (1 tbsp) orange liqueur (or just orange juice) For meringue shell: 4 egg whites 250 ml (1 cup) sugar 10 ml (2 tsp) cornstarch 5 ml (1 tsp) white vinegar To assemble: 250 ml (1 cup) whipping cream, whipped and lightly sweetened with sugar and (optional) 15 ml / 1 tbsp orange liqueur 500 ml (2 cups) strawberries, hulled and sliced Prepare compote in advance: Place rhubarb, sugar, orange juice and zest in saucepan; cook over medium heat until rhubarb is tender and juicy, about 30 minutes. Continue cooking to let rhubarbs liquid content reduce, then remove from heat and strain away about a cup of liquid. (Note: Save liquid to flavour drinks like a Rhubarb Martini below.) Return rhubarb to saucepan; place over medium high heat. Taste; add more sugar if too sour. Dissolve cornstarch in liqueur; stir into rhubarb. Continue cooking until rhubarb has thickened to saucy consistency. Set aside to cool; chill in refrigerator. Make meringue shell: Preheat oven to 150 C (300 F). Line baking sheet with parchment. In clean metal bowl, beat egg whites until peaks start to form, then beat in sugar one spoonful at a time until very stiff shiny peaks form. Continue to beat until sugar well dissolved. (To test: rub a bit of meringue between fingers. It should be smooth, without sugary grit.) Sprinkle cornstarch and vinegar over top; gently fold into meringue. Mound meringue onto parchment paper, creating 20-cm (8-inch) circle. Use back of spoon to smooth edges; build up edge so its higher than centre. (Meringue will serve as a dish to be filled with cream and fruit.) Bake in oven about an hour, until meringue is dry and crisp. Turn off oven, open door a crack; cool meringue completely. To assemble pavlova: Carefully remove paper from meringue. It may crack here and there. Put on platter. Spread whipped cream over shell and top with strawberries. Cut into wedges and serve with rhubarb compote over top. RHUBARB-VANILLA MARTINI Rhubarb juice Bols vanilla liqueur Lemon vodka To make juice: Cook together over medium heat until tender and juicy: 1 litre (4 cups) rhubarb cubes, 175 ml (3/4 cup) white sugar, juice of one orange and 15 ml (1 tbsp) orange zest. Taste juice for sweetness; add more sugar if desired, stirring well to ensure sugar dissolves. Remove from heat, cool a bit and then strain liquid into a container and set aside to cool. Store in fridge up to a week. (Use rhubarb solids as topping for pound cake or biscuits.) To mix: Place four or five ice cubes in martini shaker. Add three shots rhubarb juice, one shot each vanilla liqueur and lemon vodka. Shake well. Strain into two small martini glasses. Rhubarb Cake 1/2 c shortening 1-1/2 c brown sugar 1 c buttermilk 1 egg Pinch salt 1 tsp baking soda 2 c flour 1 tsp vanilla 1-1/2 c rhubarb, chopped Combine first 8 ingredients, mix well and then fold in rhubarb. Pour batter into prepared 9x13 pan and bake 35-45 minutes at 325 º. Combine 1/2 c sugar and 1tsp cinnamon, sprinkle over warm cake. Here is another good one. I think I got this from Cooking Light....can't remember. Vanilla Pudding with Baked Rhubarb Serves 4 1 c sugar 1/4 c flour 1/2 tsp salt 2 c milk (not skim) 1\-1/2 vanilla beans, halved lengthwise 4 large egg yolks, lightly beaten 4 tbsp unsalted butter, cut into small pieces Whisk together dry ingredientsset aside. Pour milk into a medium saucepan; scrape in vanilla seeds and add the pods. Stir. Cook over medium heat until tiny bubbles form around the edges of the pan, about 7 minutes. Gradually add the milk mixture to the flour mixture, whisking constantly. Transfer to the saucepan and cook over low heat, whisking constantly, 5 minutes. Put egg yolks in small bowl and add a small amount of the hot milk mixture to temper them. Add yolks to the saucepan and cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, 10\-12 minutes. Remove from heat and discard pods. Add butter and whisk until melted. Pass pudding through a fine sieve into a medium bowl with a rubber spatula. Cover with plastic wrap directly on the surface of the pudding so no skin forms. Let stand at room temperature until cool, about 30 minutes. Serveor can be refrigerated covered with plastic for up to 1 day. Baked Rhubarb 1 lb rhubarb, trimmed, and cut on the diagonal into 1" pieces 1/4 c sugar 2 tbsp light corn syrup 1/2 vanilla bean, halved lengthwise. Preheat oven to 375. Butter an 8x8 baking dish. Mix together rhubarb, sugar, and corn syrup. Scrape in vanilla seeds and add the pod. Toss and pour into prepared dish. Bake, tossing gently halfway through, until tender, about 35 minutes. Discard pod and let cool slightly. Stir before serving. I make rhubarb custard bars, too, but my recipe is a little different than Khandis.... Linda
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Čokoladni čizkejk Potrebno je: 200g putera, 250g brašna, 225g šećera, 2 vanilin šećera, 4 jaja, 3 kašike kakaa, 750g posnog sira, puding od vanile, so Priprema: Za testo stavite u posudu za mućenje 100 g putera isečenog na listiće, brašno, 75 g šećera, vanilin šećer, jaje, prstohvat soli i kašiku kakaa. Prvo izmešajte sastojke mikserom i to spiralnim nastavcima, a potom na brzinu rukama do kraja umesite testo. Obmotajte ga streč folijom i ostavite na 30 minuta u frižideru. Ohlađeno testo razvaljajte na pobrašnjenoj podlozi, položite u namašceni kalup za torte (ø 26 cm), malo podignite ivice pa dno izbockajte viljuškom. Rernu zagrejte na 180 stepeni.Uzmite preostala jaja i odvojte belanca od žumanaca. Penasto imutite preostali puter, šecer i vanilin šecer. U tu smesu umiksujte žumanca (jedno po jedno), a zatim sir i puding u prahu. Izmiksujte belanca u čvrst sneg sa prstohvatom soli, istresite ga na krem pa umešajte lopaticom ili varjačom. Dodajte ostatak kakaa i dobro izmešajte. Stavite u rernu i pecite 65 minuta. Sočne kocke Potrebno je: za koru: 200 g brašna bez glutena, kesica praška za pecivo, 2 kašike biljnog ulja, 50 ml mleka, 120 g šećera, 4 jaja, kesica vanilin šećera i 4 kašike kakao praha. za fil: 450 ml slatke pavlake, 2 kesice šlag fiksa, kesica vanilin šećera, 200 g džema od višanja, 200 g višanja (smrznutih ili iz kompota) i čokolada za posipanje. Priprema: Sve sastojke za koru stavite u posudu, dobro izmiksajte, testo sipajte u nauljen pleh i pecite u rerni na 175 stepeni oko 15 minuta. U medjuvremenu, umutite čvrst šlag od slatke pavlake, šlag fiksa i vanilin šećera, a zatim ohladite u frižideru. Džem od višanja zagrejte na umerenoj temperaturi, prelijte ohladjenu koru, rasporedite višnje, premažite šlagom, ukrasite rendanom čokoladom i isecite na kocke. Voćna pita Potrebno je: kore za pitu 1/2kg, visnje bez koscica 1/2kg, jabuke, kruske, sljive po 200gr, šećer 200gr, brašno 300g, voda 300ml, prašak za pecivo 1kašičica, ulje 150ml, griz 3 kašike, cimet 1 kašičica, karanfilić 1/2 kašičice. Priprema: Višnje malo ocediti pa izmešati sa grizom, jabuke, šljive i kruške iseckati i pomešati sa cimetom i karanfilićem.Brašno, vodu i pecivo sjediniti posebno. Redjati: jednu koru pa premazati sa 2-3 kašike mase od brašna preliti sa malo ulja pa staviti drugu koru posuti šećerom ponovo sipati smesu od brašna i na jednom kraju staviti voće , urolati koru.Uraditi tako sa svim korama.Peći na 180c oko 20 min.Pečene poseceriti sačekati (ako izdržite) da se ohladi pa seći. Krem sa kupinama Potrebno je za 4 osobe: 400 g kupina, 5 listova crvenog želatina, sok i rendana kora od limete, 100 g šećera, 150 ml slatke pavlake, 2 belanceta i nekoliko kolutova limete i kupina za ukrašavanje. Priprema: Listove želatina omekšajte u hladnoj vodi. Kupine operite, ocedite (neliko komada ostavite za ukrašavanje) i skuvajte sa šećerom, tri kašike vode i sokom od limete, na umerenoj temperaturi oko osam minuta, povremeno promešajte. Sklonite s ringle, malo ohladite i ispasirajte kroz cediljku. Oceđene listove želatina dodajte u voćni pire, zagrejte na laganoj vatri, promešajte i ostavite u frižideru 90 minuta, dok ne počne da se zgušnjava. Za to vreme, izmiksajte slatku pavlaku i rendanu koru od limete. Umutite čvrst sneg od belanaca, sjedinite sa šlagom od slatke pavlake i pažljivo umešajte u krem od kupina. Sipajte u plastične kalupe, prekrijte plastičnom folijom i ohladite još tri sata. Ledeni krem ukrasite kolutovima limete, kupinama i servirajte. Čizkejk sa višnjama Potrebno je: za koru: 250 g mlevenog keksa, 125 g maslaca; Sastojci za fil: kilogram neslanog sremskog sira, 500 ml slatke pavlake, 500 g šećera u prahu, 600 g višanja, 4 kesice vanilin šećera; Sastojci za preliv: 400 ml razblaženog soka od višanja, 4 kašike šećera, 2 kesice želatina i 30 ml amareta. Priprema: Umutite maslac, pa dodajte mleveni keks i smesu rasporedite na dno kalupa. Umutite sremski sir sa šećerom i vanilin šećerom. Zatim, umutite slatku pavlaku i sjedinite sa sirom. Namažite koru, pa preko raspodelite prethodno očišćene višnje. U sok od višanja sipajte šećer, želatin i 30 ml amareta, stavite na vatru i sačekajte da se želatin istopi. Kada se preliv malo ohladi, prelijte čizkejk i stavite u frižider.Izvor Teleći odresci sa vinom i limunom Kada meso odstoji malo u pacu, dobija čaroban ukus. Evo nekoliko marinda koje će i obične šnicle da pretvore u gozbu. Potrebno je: 600 g telećeg filea, 50 ml ulja, sok od 1 limuna, so, beli biber, 10 g brašna, 100 ml belog vina, 150 ml slatke pavlake, 20 g maslaca, peršun, 1 kašika mešavine suvih začina. Priprema: Meso narežite na 12 manjih odrezaka, istucite ga, natrljajte začinom i sve poprskajte sa malo limunovog soka. Tako pripremljene odreske ostavite neka malo odstoje. Nakon toga ih sa jedne strane pospite brašnom i stavite da se peku na zagrejanom ulju u tiganju, s pobrašnjenom stranom prema dole. Kada odresci poprime s obe strane lepu smedju boju, zalijte ih vinom i ostavite lagano da se dinstaju. Pred kraj umešajte slatku pavlaku, ostatak limunovog soka, pobiberite i dodajte još suvog začina. Sve zajedno prokuvajte i na kraju umešajte maslac. Marinirana ćureća prsa Potrebno je: 1 kg ćurećih prsa, 3 kašike maslinovog ulja, 1 kašika limunovog soka, 1/2 kašičice ruzmarina, 2 kašičice senfa, 2 čena belog luka, biber, 1 kašika mešavine suvih začina. Priprema: Ćureća prsa operite i prosušite papirnatim ubrusom. U manjoj posudi pomešajte maslinovo ulje, limunov sok, ruzmarin, senf, izgnječen beli luk, biber i suvi začin. Marinadom premažite meso i ostavite da malo odstoji. Marinirano meso kratko propecite u tiganju sa svih strana, a zatim stavite u rernu da se peče. Pecite pokriveno alu-folijom na 180 stepeni oko 60 minuta. Za vreme pečenja povremeno podlivajte sa malo vode. Pečena ćureća prsa narežite na odreske i poslužite sa povrćem i salatom po izboru. Ćufte sa parmezanom i lešnikom Za 4 osobe potrebno je: 500 g belog pilećeg mesa, 70 g prezli, 1 limun, 50 g rendanog parmezana, 60 g sitno seckanih lešnika, 6 listića mente, maslinovo ulje, so, biber. Priprema: Isecite piletinu na veće komade i sameljite (ili sitno iseckajte). U činiji pomešajte samleveno meso sa prezlama, rendanom korom limuna, parmezanom, sitno seckanim lešnicima, listićima mente i kašikom limunovog soka. Posolite i pobiberite, promešajte i oblikujte ćufte veličine krupnijih oraha. Zagrejte maslinovo ulje u tiganju, dodajte ćufte i pržite po 5 minuta sa svake strane, dok korica ne dobije zlatnožutu boju. Poslužite vruće sa sirovim ili barenim povrćem. Mohito lubenica Potrebno je za 4 osobe: 1,2 kg lubenice, 2 limete, 3 kašike belog ruma ili tonika, 2-3 kašike smeđeg šećera, 2 stabljike nane, 150 g slatke pavlake, kesica vanilin šećera i 2 kašike mlevenog amareto keksa. Priprema: Jednu limetu operite toplom vodom, prosušite i izrendajte koru, a od oba limuna iscedite sok. Otprilike šest kašika soka izmešajte sa rendanom korom, rumom, šećerom ili tonikom i opranim listićima nane. Lubenicu očistite, odstranite koru, izvadite semenke i isecite na manje komade. Pola sata pre serviranja, u četiri dekorativne činije rasporedite kocke lubenice, prelijte marinadom od limete i ostavite da odstoji četiri sata u frižideru. Mikserom umutite šlag od slatke pavlake i vanilin šećera. Činije izvadite iz frižidera, stavite kašiku šlaga, pospite izmrvljenim keksom, ukrasite kriškom limete i listićem nane. Ramstek u slatko-kiselom sosu Potrebno je: 600 grama dobrog mekšeg ramsteka, dve šargarepe, kolut ananasa iz konzerve, tri limete ili zelenih limunova, glavica crvenog luka, kora limete, jedna kašika braon šećer i dva decilitra soka od pomorandže. za marinadu: crni biber, ruzmarin, majčina dušica i morska so. Priprema: Umarinirati ramstek u komadu, posoliti, pobiberiti i utrljati začine. Ostaviti da odleži 1-2 sata. U drugoj posudi udinstati na malo putera i maslinovog ulja, crveni luk i rendanu šargarepu. Dodati šećer, kada se šećer karamelizuje dodati ananas sečen na kocke, zatim narendati koru limete i sok nacediti. Dodati sok od pomorandže. Kuvati na laganoj vatri, po potrebi zgusnuti i začiniti po ukusu. Ramstek peći sa svih strana po 3-4 minuta, a zatim ga prebaciti u pleh i dopeći u rerni još 10 minuta na 200 stepeni. Sos servirati sa strane, meso iseći na šnicle. Medena torta Potrebno je: za testo: 300 g šećera, 5 kašika meda, 3 jaja, kašičica praška za pecivo, 150 g putera, 600 g brašna i prstohvat soli. za krem: 200 g šećera, kašika brašna, 500 ml mleka, 200 g putera i 2 kašike gustina. Priprema: Jaja i šećer pomešajte i skuvajte na pari. Kada smesa naraste, sipajte med koji ste zagrejali sa puterom. Dodajte gustin i još malo mutite. Sklonite s ringle, postepeno sipajte brašno, prašak za pecivo, prstohvatom soli i umesite testo, ali ne previše tvrdo nego meko. Mramorna torta Potrebno je: 600 g smrznutih borovnica, 2 kašike + 160 g šećera, 150 g integralnog keksa, 125 g putera, 10 listova želatina, 600 g neslanog krem sira, 300 g grčkog jogurta, 3 kašike limunovog soka i kesica žele praha. Priprema: Borovnice pospite sa dve kašike šećera i stavite u cediljku da se ocede. Keks izmrvite oklagijom i pomešajte sa otopljenim puterom i 40 g šećera, sipajte u kalup za tortu obložen masnim papirom i pritisnite prstima. Listove želatina omekšajte u hladnoj vodi. Krem sir umutite sa jogurtom, limunovim sokom i 100 g šećera, odvojte pola količine krema i umešajte 250 g borovnica. Oceđen želatin zagrejte na pari, pet listova dodajte u krem sa borovnicama, a ostatak u beli krem. Oba krema sipajte na keks i provucite viljuškom da dobijete mramornu šaru. U sok koji su pustile borovnice sipajte vodu (do 250 ml), želatin u prahu, preostali šećer i zagrejte do ključanja. Ostatak voća rasporedite na tortu, prelijte žele borovnicama i pre serviranja ohladite tri sata.