Raspberry & Rice Dessert

4 ingredients
5 steps

Ingredients

  • 85 g raspberry jelly crystals
  • 2 tablespoons plain gelatin
  • 430 g vanilla rice cream
  • 200 g cheesecake yogurt

Directions

  1. 1
    Prepare jelly as directed & divide 2/3 cup liquid jelly between 4 2/3 cup ramekins on a tray, chill until firm.
  2. 2
    Set remaining jelly for another use.
  3. 3
    Dissolve gelatine completely in 2 tblsp boiling water, cool for 2 minutes.
  4. 4
    Combine rice cream & yoghurt; gradually stir in gelatine and sppon into jelly moulds.
  5. 5
    Chill until set & turn out to serve.

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