Yogurt and Fruit Jelly

Victorinox ®
Prepare this delicious recipe for jelly that is half yogurt and half clear, with sweet fruit in syrup, such as pear, pineapple, mango, and peaches. This dessert looks spectacular, making it perfect for special occasions, like a birthday celebration. To prevent sticking, grease your mold before pouring in the gelatin.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 4 cups water, hot
  • 1/4 cups clear gelatin dessert
  • 6 envelopes unflavored gelatin powder, melted
  • 1 cup pear, in syrup
  • 1 cup canned pineapple
  • 1 cup canned mangoes
  • 1 cup canned peaches
  • 1/2 cups raspberries
  • 2 cups cow's milk
  • 3 cups plain yogurt
  • 1/2 cups condensed milk
  • 6 envelopes unflavored gelatin powder, melted
Preparation
2h
0 mins
Low
  • Cut the pear, pineapple, mango, and peaches with your Victorinox® serrated knife. Set aside.
  • Mix the clear gelatin and gelatin with hot water until completely dissolved. Set aside.
  • Pour a layer of the clear gelatin into the mold. Refrigerate until set.
  • Place the peaches and raspberries, then pour the clear gelatin to cover the fruit. Refrigerate until set.
  • Add the chopped fruit and pour the clear gelatin to cover the fruit. Refrigerate until set.
  • For the yogurt jelly, blend the milk, natural yogurt, condensed milk, and melted gelatin. Pour into the mold until completely filled and refrigerate until set.
  • Unmold, cut with your Victorinox® serrated knife, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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