No current photos.

Nutrition Facts
Serving Size 1 (233g) Recipe makes 4 servings
Calories 187
Calories from Fat 32		(17%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 55mg		2%
Potassium 283mg		8%
Total Carbohydrate 38.5g		12%
	Dietary Fiber 2.7g	10%
	Sugars 30.8g
Protein 6.0g		11%
detailed view... how is this calculated?

Lemon Yogurt Jelly

Recipe #391442 | 6½ hours | 6 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Evelyn L Jepson
Sep 22, 2009

This recipe is from the pages of Ricardo Larrivee's Collection of recipes.

1
Lightly oil a 5 x 9 inch cake pan and line with plastic wrap.
2
Set aside. With the yogurt, try to make sure you use a 4 percent or higher fat content.
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
Set aside.
5
In a saucepan, bring the lemon juice, sugar and lemon zest to a boil. Add the gelatin, and stir until completely dissolved.
6
Remove from the heat and add the yogurt, stirring until smooth.
7
Pour this into the baking dish. cover and refrigerate until set, about 6 hours.
8
Gently unmold, and cut into 32 cubes. Set aside.
9
Assemble in dessert dishes or wine glasses, in layers, fruit, jelly, fruit, jelly, and garnish with sprigs of mint.