-
1
Add 1 qt.
-
2
(1 L) of the hot water (or 2 cups [500 mL] of the hot water for trial recipe) into lemon powder for trial recipe); stir until completely dissolved.
-
3
Stir in 12 oz.
-
4
(340 g) of the lemonade concentrate (or 6 oz.
-
5
[ 170 g] of the lemonade concentrate for trial recipe).
-
6
Refrigerate 15 min.
-
7
or until slightly thickened (consistency of unbeaten egg whites).
-
8
Add 3 cups (750 mL) yogurt (or 1-1/2 cups [ 375 mL] yogurt for trial recipe); whisk until well blended.
-
9
Pour into 2 (2-1/2-L) freezerproof bowls (or into 1 bowl for trial recipe).
-
10
Freeze 2 hours or until set.
-
11
Spread 1/3 cup (75 mL) jam over each lemon gelatin layer; return to freezer.
-
12
Add remaining 1 qt.
-
13
(1 L) hot water (or remaining 2 cups [500 mL] hot water for trial recipe) to raspberry powder; stir until completely dissolved.
-
14
Stir in remaining 12 oz.
-
15
(340 g) lemonade concentrate (or remaining 6 oz.
-
16
[170 g] lemonade concentrate for trial recipe).
-
17
Refrigerate 15 min.
-
18
or until slightly thickened.
-
19
Add remaining 3 cups (750 mL) yogurt (or remaining 1-1/2 cups [375 mL] yogurt for trial recipe); whisk until well blended.
-
20
Gently stir in raspberries.
-
21
Pour over lemon layers in bowls.
-
22
Freeze at least 4 hours or overnight.
-
23
Remove each dessert from freezer about 10 min.
-
24
before serving.
-
25
Let stand at room temperature until slightly softened.
-
26
Unmold dessert; cut into 20 wedges.
