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.
- 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
- 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
- Pour 400 milk (2 cups) and into a medium sauce pan and bring to almost to boil.
- While milk is heating, pour the milk into a cup and mix with the contents of the cuajada envelope using a wire whip.
- 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).
- 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.
- Pour into glasses of ramequin mold and let cool down for at least 2 hours.
- Bring juice, water sugar and jelly to boil stirring constantly.
- In the meantime open maracuja and spoon out the content.
- As soon it begins to boil and thickens remove from heat and pour over the chilled curd.
- Spoon the maracuja over the jelly and chill completely before serving.