Bubblegum Cloud Slice Dessert (Print View)
Light whipped cream and bubblegum yogurt fill a crisp, buttery base with sprinkles and marshmallows for a dreamy treat.
# What You'll Need:
→ Base
01 -
1 cup crushed graham crackers or digestive biscuits
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Filling
04 -
2 cups whipped cream or coconut cream
05 -
1 cup bubblegum-flavored yogurt or vanilla yogurt
06 -
1 teaspoon bubblegum extract
07 -
1 tablespoon gelatin or agar-agar
08 -
1/4 cup powdered sugar
09 -
3 tablespoons warm water
→ Topping
10 -
1/2 cup mini marshmallows
11 -
1/4 cup colorful sprinkles
12 -
Fresh mint leaves, optional
# Directions:
01 -
In a mixing bowl, blend the crushed graham crackers, melted unsalted butter, and granulated sugar until evenly combined and the texture is similar to wet sand.
02 -
Firmly press the graham mixture into the bottom of a greased 9x9 inch baking pan, creating an even surface. Refrigerate while preparing the filling.
03 -
In a small bowl, dissolve the gelatin or agar-agar in three tablespoons of warm water. Allow it to sit for several minutes until it thickens.
04 -
In a large bowl, combine whipped cream, bubblegum-flavored yogurt, bubblegum extract, and powdered sugar. Mix until the mixture is smooth and creamy.
05 -
Gently fold the thickened gelatin into the cream mixture, ensuring thorough integration for even texture.
06 -
Pour the prepared bubblegum filling over the chilled base. Spread evenly with a spatula, then return pan to refrigerator. Let it set for at least 60 minutes or until firm.
07 -
After the filling has set, evenly scatter mini marshmallows and colorful sprinkles over the surface. Add fresh mint leaves for visual appeal, if desired.
08 -
Slice into squares using a sharp knife. Serve chilled to maintain structure and enjoy the light, fluffy texture.
# Notes:
01 -
For a vegetarian option, substitute gelatin with agar-agar and ensure the yogurt is free of gelatin. For a lighter dessert, use low-fat yogurt and reduced fat whipped topping.