Finely crumble the cookies and knead them with the butter, press them on the bottom of a rectangular mold, about 30 x 18 cm, and put it to cool. Drain the fruit separately. Collect the peach juice. Soak gelatin with 100 ml peach juice. Mix yogurt, 85 g sugar and juice of one lemon until smooth. Let gelatin melt in juice and add in thin stream to yogurt form, stir. Form the yogurt mixture on the cookie base and let it cool for at least 2 hours. Place fruit on top of the cream. Cook a glaze from cake icing powder, 15 g sugar, vitamin juice and 125 ml water, form over the fruit and set repeatedly. Later divide into pieces.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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