Cream Cheese & Yoghurt Jelly

Name: Cream Cheese & Yoghurt Jelly
Yield: 6 to 8 servings
Cuisine: British
Ingredients: 1 tablespoon Gelatin; 2-3 tablespoons Water; 1 cup Milk; 1/4-1/3 cup Caster Sugar; 125 g Cream Cheese *softened; 1 cup Greek Style Yoghurt; 1 cup Cream *250ml, whipped; 2 tablespoons Caster Sugar; 1 tablespoon Lemon Juice; 400-500 g Fruit of your choice *cut into small pieces; *Suggestion: Canned Mango, Canned Pineapple, Canned Mandarine Segments, Strawberries, Raspberries, Peaches, etc; *You need a 6-Cup Capacity Mould

Hiroko Liston @hirokoliston

Melbourne, Australia

To make this dessert, I bought a Tupperware jelly mould and it was before my first child was born. So, this recipe is older than my son. The amount of Sugar is up to your preference, but it shouldn’t be too sweet. Fruit can be any fruit that can go well with cream cheese flavour. This time, I used canned Mango.

*Note: Some types of fresh fruit make jelly NOT set well. Fresh mango or pineapple often ruin jelly dessert especially when moulded out. You can use the canned fruit or heat the fruit before use to avoid the problem.

Hiroko Liston @hirokoliston

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Ingredients

6 to 8 servings

1 tablespoonGelatin
2-3 tablespoonsWater
1 cupMilk
1/4-1/3 cupCaster Sugar
125 gCream Cheese *softened
1 cupGreek Style Yoghurt
1 cupCream *250ml, whipped
2 tablespoonsCaster Sugar
1 tablespoonLemon Juice
400-500 gFruit of your choice *cut into small pieces
*Suggestion: Canned Mango, Canned Pineapple, Canned Mandarine Segments, Strawberries, Raspberries, Peaches, etc
*You need a 6-Cup Capacity Mould

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Steps

1

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
2

Drain the fruit if canned fruit is used, and cut into smaller pieces.
3

Place Milk and Sugar in a saucepan, heat over medium heat, stirring, and bring just to the boil. Remove from heat. Add soaked Gelatine, mix well until gelatine dissolves.
4

Beat Cream and 2 tablespoons Sugar in a bowl using an electric beater or a whisk until firm peaks form. Set aside.
5

In a separate bowl, combine Cream Cheese and Yoghurt until smooth. Add the milk mixture and mix well. As the Cream Cheese and Yoghurt are quite cold, the mixture will start thickening soon.
6

Add the whipped Cream and Lemon Juice and mix to combine well.
7

Pour the mixture into a jelly mould, arrange the fruit pieces and push them into the jelly mixture if required. Place in the fridge and leave to set.