Fruity Twaróg Desserts

• These desserts are a more fruity version of twaróg desserts 
• As well as flavoured jellies and twaróg, puréed tinned fruits such as peaches, apricots and pears or runny jams are used.
• The jelly, fruit and twaróg mixture is left to set in a bowl and scoops are then put into individual serving dishes.
• The flavours and fruits used here are just examples – use the flavours of jellies that you like as well as the fruit.

Ingredients – Raspberry

• 1 packet of raspberry jelly
• 250 – 350g of twaróg , yoghurt cheese or cream cheese
•  4 tablespoons of raspberry jam

Ingredients – Peach

• 1 packet of lemon or orange jelly
• 250 – 350g of twaróg , yoghurt cheese or cream cheese
• 1 tin of peaches

Ingredients – Apricot

• 1 packet of lemon or orange jelly
• 250 – 350g of twaróg , yoghurt cheese or cream cheese
• 1 tin of peaches

Toppings

• Fresh fruit chopped
• Tinned or bottled fruit chopped
• Thickened syrup made from tinned fruit juices and potato flour
• Sauce made from runny jam or jam and water (heated and cooled)
• Grated chocolate or chocolate flake
• Mint or lemon balm leaves

Method

• Make up a packet of jelly with 200ml of boiling water.
• Leave to cool.
• Drain the fruit from the syrup.
• Purée the fruit .
• Or gently heat the jam with some water and then cool.
• Whisk in the twaróg and fruit or jam into the cooled jelly mixture.
• Pour into a large bowl.
• Leave to set in the fridge.
• Put scoops into individual glasses.
• Add the toppings.

Note – you can make two flavours and serve scoops of each.