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Yogurt Jelly Pots

Read in Maltese
Serves 4
Prep Time 4 mins
Cooking 7 mins
Level low

Ingredients

  • 1 Packet no-added-sugar jelly
  • 100ml Hot Water
  • Grated zest of 1 lemon
  • 4 Hanini Creamy Yogurt pots with added Vitamin D
  • 200g mixed fresh fruit of your choice
  • Optional: Some fresh mint leaves for garnish

Place the jelly crystals in a large bowl and add some boiling water. Stir until the crystals dissolve then add the yoghurt a little at a time and keep stirring. Add the grated lemon zest and half the quantity of the fresh fruit. Mix then pour into a measuring cup and mix enough water if necessary to make up the required liquid listed on the jelly packet. Stir and pour into glasses. Place in the fridge for a couple of hours until the content firms up. Garnish with the rest of the fruit and some fresh mint leaves just before serving.

Recipe by Lea Hogg

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