Total Time
1hr 40mins
Prep 1 hr 20 mins
Cook 20 mins

This is to be served with the Lemon Cake with Crackly Caramel or of course alone. It appeared in the May 2007 edition of Food & Wine Magazine. This looks so refreshing! Recipe by Lynn Moulton.

Ingredients Nutrition

Directions

  1. In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
  2. In a small saucepan, combine the lime juice with 6 tablespoons of the sugar and simmer over moderate heat just until the sugar is dissolved, about 3 minutes.
  3. Remove from the heat and stir in the softened gelatin until melted.
  4. Transfer the lime gelatin to a medium bowl and let cool slightly.
  5. Whisk in the yogurt.
  6. In another bowl, beat the cream with the remaining 2 tablespoons of sugar until softly whipped.
  7. Fold the cream into the yogurt mixture and
  8. refrigerate until chilled and set, at least 1 hour.

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