Fruit Salad with Lemon Yogurt Jelly
Fruit Salad with Lemon Yogurt Jelly
Ingredients
- 1 tablespoon (15 ml) gelatin
- 1/4 cup (60 ml) water
- 1/2 cup (125 ml) lemon juice
- 1/2 cup (125 ml) sugar
- Grated zest of 2 lemons
- 1 3/4 cups (430 ml) plain yogurt (4% MF or higher)
- 1 vanilla bean (optional)
- 1 cup (250 ml) water
- 3/4 cup (180 ml) sugar
- 4 cups (1 litre) fresh strawberries, hulled and quartered
- 2 cups (500 ml) blueberries
- Small fresh basil leaves (to taste)
- 1 cup (250 ml) ground cherries
Instructions
- Lightly oil a 13 x 23-cm (5 x 9-inch) cake pan or baking dish and line it with plastic wrap. Set aside.
- In a bowl, sprinkle the gelatin on the water and let it bloom for 5 minutes. Set aside.
- In a saucepan, bring the lemon juice, sugar and lemon zest to a boil. Add the gelatin and stir until it has completely dissolved. Remove from the heat and add the yogurt, stirring until smooth. Pour into the baking dish. Cover and refrigerate until set, about 6 hours. Gently unmould. Cut into about 32 cubes. Set aside.
Fruit Salad with Lemon Yogurt Jelly