Lemon Cherry Swirls

1. 1

   BEAT Philly* and sugar using an electric mixer, until smooth.

2. 2

   Beat in yoghurt, gelatine mixture and lemon rind until well combined.

3. 3

   Puree half the cherries and syrup in a food processor until smooth.

4. 4

   Lightly swirl into the Philly* mixture.

5. 5

   Spoon half the Philly* mixture into 8 serving glasses, top with half the remaining drained cherries.

6. 6

   Continue another layer with remaining Philly* mixture and cherries.

7. 7

   Refrigerate 1 hour or overnight before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.