Ingredients
Method
A bit of this, a bit of that
- 200g Onken Raspberry Yogurt
- 1 packet raspberry Jelly
- 125g fresh raspberries
- Required to set jelly; mini jelly moulds or ½ litre jelly mould
- To serve: A lovely dollop of Onken Raspberry Yogurt along with the remaining raspberries
Step-by-step
- 1 Dissolve the jelly in 200ml of boiling water. Leave to cool for 20 minutes.
- 2 Combine the setting jelly with the Onken Raspberry Yogurt and 50g of the raspberries, whisk and then allow the mixture to stand for 15 minutes and then whisk again.
- 3 Pour the yogurt jelly mixture into a ½ litre mould or mini moulds to set.
- 4 To turn out dip the mould in hot water for 10 - 20 seconds and tip out onto a serving plate(s). Serve with extra Onken Raspberry Yogurt and the remaining raspberries.
Mango and passion fruit would be good with fresh mango.
Blueberry would be tasty
Brilliant recipe for summertime treat