Ingredients :
1. Cherries: 300 g
2. Sugar: 100 g
3. Flour: 3 tablespoons
4. Instant Pudding Powder: 2 tablespoons
5. Eggs: 2 pieces
6. Milk: 600 ml
7. Orange juice: 50 ml
8. Grate orange peel: 1 tablespoon

Peel a squash, grate it and mix it with 100 grams of sugar and a few drops of water. Heat until the sugar melts and the cherries are soft. Then let cool. Beat the eggs with a mixer, then add the flour and pudding powder (flavored to personal taste) to the eggs, add the milk little by little to the mixture and add the orange powder. Heat it until it thickens. During this time, mix. Stir. Finally add the orange juice and let it cool. Whisk the Sara Sun pastry cream with a mixer to form, then add the yogurt. And mix well. According to the figure, first add a layer of pudding mixture, then a layer of cherry mixture and a layer of yogurt and cream, and continue this process until the container is full.

Materials Required:
1. Creamy yogurt: 300 g
2. Strawberry jam juice: one and a half cups (100 ml)
3. Vanilla: a quarter of a teaspoon
4. Fresh mint leaves: a few leaves
5. Peeled almonds: two tablespoons
6. Sarasun animal confectionery cream: 500 grams

Beat the pastry cream with a mixer until it forms, then add the creamy yogurt, strawberry jam and vanilla juice to the cream and mix well.
Dry the washed strawberries well, then chop finely, add hera with mint leaves to the above ingredients and mix well.
Finally, fry the peeled almonds in a frying pan and add it to the dessert. Pour it into the desired dishes and put it in the refrigerator for 3 to 4 hours, then serve.

Materials Required:
1. Gelatin powder: 2 tablespoons
2. Cold water: one and a half cups (100 ml)
3. Pineapple compote: 1 can
4. Grate orange peel: a teaspoon
5. Milk: one and a half cups (400 ml)
6. Sarasun Animal Pastry Cream: One Measure (200g)

Mix the gelatin powder with cold water and put it on steam to use water until it dissolves completely. Meanwhile, whisk the Sarasun cream with a mixer until it forms. Then add the milk little by little and stir gently until it has a uniform texture. Add the pineapple compote to the ingredients. Finally, add the grated orange peel and pour into the mold and refrigerate for eight hours.

Materials Required:
1. Egg whites: 3 pieces
2. Powdered sugar: 3 tablespoons
3. Yogurt: 150 g
4. Sarasun animal confectionery cream: 150 g
5. Fruit cornflakes: 200 g
6. Summer fruits: to decorate

Beat the egg whites with a mixer to form while adding the powdered sugar and stir until completely formed. Then add the yogurt and Sara San pastry cream that you beat with a mixer to the egg whites and mix well. Pour a layer of cornflakes and a layer of cream mixture according to the picture to fill the dish and decorate it with summer fruits.