Lemon Yogurt Jelly

1. 1

   Lightly oil a 5 x 9 inch cake pan and line with plastic wrap.

2. 2

   Set aside. With the yogurt, try to make sure you use a 4 percent or higher fat content.

3. 3

   In a bowl, sprinkle the unflavored gelatin on the water (1/4 cup), whisk a bit, so the gelatin dissolves, set aside for 5 minutes. Whisking makes sure there are no lumps, when its put in the saucepan.

4. 4

   Set aside.

5. 5

   In a saucepan, bring the lemon juice, sugar and lemon zest to a boil. Add the gelatin, and stir until completely dissolved.

6. 6

   Remove from the heat and add the yogurt, stirring until smooth.

7. 7

   Pour this into the baking dish. cover and refrigerate until set, about 6 hours.

8. 8

   Gently unmold, and cut into 32 cubes. Set aside.

9. 9

   Assemble in dessert dishes or wine glasses, in layers, fruit, jelly, fruit, jelly, and garnish with sprigs of mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.