Recipe by HeatherFeather
A lovely fruit dessert served in champagne flutes. Adapted from BBC Good Food.NOTE: Greek yogurt is a bit thicker and has a higher fat content than most US brands. If unavailable in your area, you can try any type that you feel tastes rich & creamy, preferably one that has not been artificially reduced in fat (lowfat is fine because yogurt is naturally lowfat in the first place). You may wish to drain off any excess liquid from the yogurt before using, however.
Top Review by Dorel
Heather this was very good. I used reg jello as I didn't have any sugar free but that didn't affect the taste at all. I did have Splenda so used that. I ended up using the vanilla yogurt I had in the fridge. I only had 23 ounces. I did use a full pkg of gelatin as that's the way they come here. I only had brandy flavouring and I used 3 tsp. I kept tasting it after mixing in each tsp until I could taste it. I think my yogurt was a little too watery as it didn't firm up quite enough for me, again my fault for not having a creamy yogurt. Mine was 1% BF. It is very rich tasting and I only made 4 servings instead of 6. That's too much to eat at 1 time. I put blueberries in the rasberry gelatin and it was very tasty. The colours make a nice presentation and I wish I'd had nice glasses to put it in instead of just fruit nappies. Oh well! just DH and I eating it anyway.
- 2 teaspoons knox unflavored gelatin
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- 1 -2 tablespoon brandy, to taste or 1 -3 teaspoon brandy flavoring
- 3 tablespoons Splenda granular, to taste
- 36 ounces Greek yogurt
- 1 (1 1/2 ounce) envelope sugar-free raspberry gelatin
- 1 cup boiling water
- 1 cup frozen mixed berries, thawed
Directions See How It's Made
- Sprinkle plain gelatin powder over cold water in small microwave safe bowl and let sit 5 minutes, or until spongy.
- Put in microwave and cook on medium for 1 minute, or until the gelatin has completely dissolved, stirring (time will vary based on your microwave).
- Mix vanilla, brandy, and Splenda into the yogurt.
- Mix in the gelatin well.
- Spoon into six champange flutes and chill 1 hour or more, until set.
- Dissolve raspberry gelatin in boiling water, stirring well.
- Add thawed fruit, inlcuding any liquid from thawing; let cool.
- Once vanilla layer has set enough to leave a mark from your spoon when poked, spoon red layer on top, evenly portioning out the fruit.
- Let set overnight in fridge, covered.