Luscious and quick to make when a beautiful dessert is required in a hurry.
Ingredients
- 85g packet lemon jelly
- 1/3 cup boiling water
- 400ml can coconut cream
- ⅔ cup plain Greek yoghurt
- 2 tablespoons fresh lemon juice
- Whipped cream for serving
Method
- Dissolve the jelly in the boiling water – set aside to cool.
- Place all the ingredients into a blender, including the jelly and blend until smooth.
- Pour into four dessert glasses and refrigerate for 3 – 4 hours.
- Serve topped with whipped cream.