LEMON YOGURT JELLY
Make and share this Lemon Yogurt Jelly recipe from Food.com.
Provided by Evelyn L Jepson
Categories Gelatin
Time 6h30m
Yield 32 cubes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Lightly oil a 5 x 9 inch cake pan and line with plastic wrap.
- Set aside. With the yogurt, try to make sure you use a 4 percent or higher fat content.
- In a bowl, sprinkle the unflavored gelatin on the water (1/4 cup), whisk a bit, so the gelatin dissolves, set aside for 5 minutes. Whisking makes sure there are no lumps, when its put in the saucepan.
- Set aside.
- In a saucepan, bring the lemon juice, sugar and lemon zest to a boil. Add the gelatin, and stir until completely dissolved.
- Remove from the heat and add the yogurt, stirring until smooth.
- Pour this into the baking dish. cover and refrigerate until set, about 6 hours.
- Gently unmold, and cut into 32 cubes. Set aside.
- Assemble in dessert dishes or wine glasses, in layers, fruit, jelly, fruit, jelly, and garnish with sprigs of mint.
YOGURT-JELLO
Just what the name says, but the name still doesn't do it justice! It is one of my family's favorites! This is one of those desserts that is so simple and delicious at the same time!
Provided by Entropy
Categories Gelatin
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Put yogurt into a serving dish that will hold about one quart.
- Make jello as directed on box.
- Immediately pour jello into dish.
- Stir well, until completely mixed.
- Let set in refrigerator, at least 4 hours.
- This can also be made in 4 individual serving cups. Put 1/2 cup yogurt into each cup. Divide jello evenly between each serving cup. Mix each cup individually.
- If you don't have a large container of yogurt, you can also use 2 (8oz) containers, or even 3 to 4 (6oz) containers.
LEMON JELLY
Make and share this Lemon Jelly recipe from Food.com.
Provided by Cathleen Colbert
Categories Jellies
Time 30m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Combine lemon juice, lemon rind and water in a glass bowl and let stand for 10 minutes.
- Strain mixture into a large saucepan.
- Add sugar to juice mix and stir well.
- Bring to a hard boil over high heat, stirring constantly.
- Stir in fruit pectin.
- Bring back to full boil and cook for 1 minute, stirring constantly.
- Remove from heat.
- Stir in food coloring.
- Skim off foam with metal spoon.
- Ladle into hot sterilized jars (I run mine through the dishwasher).
- Cover immediately with 1/8 inch hot paraffin.
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- Empty the contents of the jello envelope into a medium bowl. Pour the boiling water over the jello and whisk until completely dissolved. Set aside to cool down to warm room temperature; about 30 minutes. Do not attempt to speed up the cooling process by refrigerating it, as this will solidify the jello.
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- Preheat oven to 300°F (149°C). Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
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