Strawberry Napoleons

1. 1

   Sprinkle gelatine over milk in small saucepan; let stand 1 min.

2. 2

   Cook on low heat 3 min.

3. 3

   or until gelatine is completely dissolved, stirring constantly.

4. 4

   Add sugar; stir until dissolved.

5. 5

   Cool slightly.

6. 6

   Place yogurt, ricotta cheese and lemon zest in blender; cover.

7. 7

   Blend until smooth.

8. 8

   Gradually add gelatine mixture, blending well after each addition.

9. 9

   Pour into medium bowl; cover.

10. 10

    Refrigerate 30 min.

11. 11

    or until slightly thickened.

12. 12

    Stir in strawberries.

13. 13

    Refrigerate an additional 30 min.

14. 14

    or until mixture is of mounding consistency.

15. 15

    Top each of 12 graham squares with 2 Tbsp.

16. 16

    of the strawberry mixture; cover each with a second graham square.

17. 17

    Repeat layers once.

18. 18

    Refrigerate until ready to serve.

19. 19

    Store leftover desserts in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.