Ingredients for Lemon Yogurt Jelly
- 1 packet (2 1/4 teaspoons or 7 grams) unflavored gelatin
- 1/4 cup (60ml) cold water
- 1/2 cup (120ml) fresh lemon juice
- 1/2 cup (100g) granulated sugar
- Lemons
- Plain Yogurt
- Vanilla Extract
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How to Make Lemon Yogurt Jelly
- Lightly grease a 5x9 inch loaf pan and line it with plastic wrap, leaving an overhang on the sides to help with unmolding.
- In a small bowl, sprinkle the gelatin over the cold water. Let it bloom for 5 minutes, stirring gently to ensure it dissolves completely.
- In a medium saucepan, combine the lemon juice, sugar, and lemon zest. Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely.
- Remove from heat and immediately stir in the bloomed gelatin until fully dissolved. Ensure there are no lumps.
- Let the gelatin mixture cool slightly (about 5 minutes).
- Gently whisk in the yogurt until smooth and well combined. Do not overmix.
- Pour the mixture into the prepared loaf pan.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the jelly is completely set.
- Once set, carefully lift the jelly out of the pan using the plastic wrap overhang.
- Remove the plastic wrap and cut the jelly into 32 cubes.
- Layer the fruit and jelly cubes in individual dessert dishes or wine glasses (fruit, jelly, fruit, jelly).
- Garnish with fresh mint sprigs before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
126g
Fat
11g
Carbs
11g
