Creamy and full of flavour, with a nostalgic memory of dairy food yoghurt. This pudding will hit the mark.
Ingredients
2 C unsweetened natural yoghurt
2 packets of sugar-free jelly or 1 box of Aeroplane Jelly lite
2 C boiling water
Method
Boil the jug.
Put the jelly crystals into a large bowl.
Measure 2 cups of boiling water.
Tip 2 cups of boiling water into the bowl with the jelly crystals.
Whisk or stir until the jelly crystals have dissolved.
Measure 2 cups of unsweetened natural yoghurt.
Tip 2 cups of unsweetened natural yoghurt into the dissolved jelly crystals and boiled water.
Whisk the mixture until the yoghurt has mixed into the jelly liquid and there are no clumps.
Place into the refrigerator until the mixture has set firm. I recommend overnight.
This is a much-loved recipe in my whare.
I make this pudding most weeks on a Sunday, during my weekly meal prep and we enjoy it during the week. It keeps nicely in the fridge, but make sure to hide it from the children!
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