1 X 397 g (14 oz) can raspberries or strawberries in syrup
1 tbsp (15 ml) gelatine
1 1/4 cup (300 ml) 1/2 plain yogurt
1 tbsp (15 ml) gelatine
1 1/4 cup (300 ml) 1/2 plain yogurt
method
1. Drain the syrup from the fruit into a measuring jug and make it up to 250 ml (8 fl oz) with water.
2. Put 60 ml (4 tbsp) of the measured syrup mixture into a small heatproof bowl and sprinkle the gelatine on to the liquid.
3. Stand the bowl over a saucepan of hot water and stir until it has dissolved completely.
4. Add the rest of the syrup.
5. Whisk the yogurt in a bowl until the curd is broken down evenly, and gradually whisk in the syrup mixture.
6. Put in a cool place.
7. When the mixture is on the point of setting, fold in the drained fruit.
8. Spoon into a serving dish and serve cool but not chilled,
2. Put 60 ml (4 tbsp) of the measured syrup mixture into a small heatproof bowl and sprinkle the gelatine on to the liquid.
3. Stand the bowl over a saucepan of hot water and stir until it has dissolved completely.
4. Add the rest of the syrup.
5. Whisk the yogurt in a bowl until the curd is broken down evenly, and gradually whisk in the syrup mixture.
6. Put in a cool place.
7. When the mixture is on the point of setting, fold in the drained fruit.
8. Spoon into a serving dish and serve cool but not chilled,
serving amount
serves 4
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