Cuajada Maracuja Dessert

Cuajada Maracuja Dessert

The intense flavor of maracuja makes these simply and super light dessert exotic and enjoyable.

After the festivities I think we should try to stay light without missing the taste.

The help came from this incredible tasty fruits, the cuajada envelopes I got from Spain and the super light cream cheese I have at home. I tried replacing the sugar by aspartame, but you may also try with stevia or sugar of course.

This make 4 normal sized portions or 8 mini one as in my picture.

You need:

Curd:

  • 500 ml milk (2 1/2 cups)
  • 1 cuajada envelope (I always use Royal cuajada, but Rennet could work as well, the rennet curdling following the packet instructions!)
  • 150-200 g (one package) light cream cheese
  • 50 g sugar or the corresponding amount sweetener

Maracuja jelly:

  • 125 ml tropical juice
  • 125 ml water
  • 2 tablespoons sugar or the corresponding amount sweetener
  • 1 envelope jelly powder for sweets (or the necessary amount for 250 ml liquid)
  • 1 or 2 maracuja fruits

Procedure:

  1. Pour 400 milk (2 cups) and into a medium sauce pan and bring to almost to boil.
  2. While milk is heating, pour the milk into a cup and mix with the contents of the cuajada envelope using a wire whip.
  3. Add light cream cheese and sugar (or substitute) to the heated milk and stir to dissolve. Check if you need more sweetener (depends on your taste).
  4. As soon as the milk-cheese mixture begins to boil, pour in the cuajada mixture and stir constantly. Remove from heat as soon as the mixture boils again.
  5. Pour into glasses of ramequin mold and let cool down for at least 2 hours.
  6. Bring juice, water sugar and jelly to boil stirring constantly.
  7. In the meantime open maracuja and spoon out the content.
  8. As soon it begins to boil and thickens remove from heat and pour over the chilled curd.
  9. Spoon the maracuja over the jelly and chill completely before serving.
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