Yoghurt Desserts

• These desserts are similar to my twaróg desserts. 
• They are make with packet jellies with the addition of yoghurt.
• The more yoghurt you add the softer the mixture will be.
• The variations are endless depending on the jelly flavour.
• Topping and sauces can also be varied.
• Leave the mixture to set in a large bowl and then put scoops into individual serving dishes.

Lemon Version

Ingredients

• 1 packet of lemon jelly
• 250 – 400ml of yoghurt
• Juice and grated rind of 1 lemon
• *
• Toppings
• Bottled blackcurrants – drained
• *
• Juice from the bottled blackcurrants
• 1 – 2 tablespoons of potato or corn flour

Method

• Make up 500ml of lemon jelly as per the packet instructions.
• Add the lemon juice and the rind.
• Leave to cool.
• Whisk in the yoghurt and mix till all is blended in.
• Leave to set in the fridge.
• Place scoops into individual glasses.
• *
• Make a sauce with the blackcurrant juice and the potato or corn flour.
• Mixed in and then heat, stirring till it thickens.

Blackcurrant version

Ingredients

• 1 packet of blackcurrant jelly
• 250 – 400ml of yoghurt
• *
• Toppings
• Chopped tinned peaches
• Sauce made from raspberry jam and water

Method

• Make up 500ml of blackcurrant jelly as per the packet instructions.
• Leave to cool.
• Whisk in the yoghurt and mix till all is blended in.
• Leave to set in the fridge.
• Place scoops into individual glasses.
• Add chopped peaches.
• Heat around 80g of raspberry jam with some water to make a thick sauce.
• Leave to cool.
• Pour over the peaches.