Lemon Yoghurt Dessert

Very light and refreshing, it leaves a pleasant aftertaste for a long time. By the way, it is thanks to this feeling of freshness that something similar is served in the Arab East between two courses of meals. This dessert is also very convenient to prepare for breakfast. We put it in the refrigerator in the evening, and in the morning you have ready-made food.

Ingredients

• coconut flakes - 1/3 cup
• a little of any zest
• soft low-fat cottage cheese - 500 g
• freshly squeezed lemon juice - 1/3 cup
• freshly squeezed orange juice - 0.5 cups
• grated lemon zest - 1 tbsp. l.
• natural yogurt - 3 cups, 125 g each
• grated lime zest - 1 tbsp. l.
• honey - 0.5 cups

Directions

1. Make foil rims on 6 ceramic tins or cups (this is necessary so that the walls remain clean when transferring the cream to the cups).
2. Beat the cottage cheese with honey with a mixer. While whisking, add yogurt, zest, orange and lemon juice.
3. Pour the mixture into molds, cover with foil and refrigerate for 8 hours.
4. Take out the molds, remove the foil rims. Sprinkle with coconut on top and return to refrigerator until serving, at least 15 minutes. Garnish with zest when serving.