Very light fruit dessert, good after a heavy meal or for those watching their weight.
- 24 oz / 680 g canned peaches
- 1 pomegranate
- 25 g gelatin
- 150 ml milk
- 2 tbsp sugar
- 600 ml vanilla yogurt
- Combine 200 ml syrup from canned peaches and 5 g gelatin in a saucepan. Stir and bring to low heat, stirring continuously, until all the gelatin dissolves. Be careful not to bring to a boil or it won’t set.
- Take a silicon mold or 9″ / 23 cm cake pan, oiled with a bit of vegetable oil. Lay out slices of peaches and pomegranate seeds. Cover them with the gelatin mixture and freeze for 1 hour.
- When the fruit jelly is thickened, combine milk, sugar, and remaining gelatin. Stir and set aside for 5 mins, until gelatin swells. Bring milk mixture to low heat, until gelatin dissolves, stirring continuously. Remove from heat, add vanilla yogurt and stir well. Pour the yogurt mixture into the mold and freeze for 2 hours.
- Take the jelly out and place the mold base in hot water for a couple of seconds, to make it easier to release from the mold. Turn over on a serving platter and put in the fridge for few hours to loosen up.
