- 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.
