Name: Yogurt Jelly with Mango and Ginger
Prep time: 188 min
Cook time: 8 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 teaspoon McCormick® ground ginger, for the mango jelly; 2 cups Greek yogurt, low in fat; 1 cup low-fat milk, warm, for the yogurt jelly; 3 tablespoons monk fruit, for the yogurt jelly; 21 grams unflavored gelatin powder, 3 packets of 7g each) hydrated and melted; for the yogurt jelly; coconut oil, in spray, for greasing; 3 cups honey mango, only the pulp, in cubes; 1 cup coconut milk, for the mango jelly; 2 tablespoons honey, for the mango jelly; 1 tablespoon lime zest, for the mango jelly; 21 grams unflavored gelatin powder, 3 packets of 7g each) hydrated and melted, for the mango jelly; raspberries, for decoration

Preparation

8 mins

Low

For the yogurt jelly: In a bowl, mix the Greek yogurt with the warm skim milk and monk fruit. Add the gelatin, hydrated in a thin stream, and fully incorporate with the help of a whisk. Pour the mixture into a previously greased jelly mold with cooking spray, filling it halfway. Refrigerate until set.