Ingredients
- Dr Oetker bronze leaf gelatine 3 leaves
- Tate & Lyle caster sugar 30g
- Arla UHT milk 80ml
- Easiyo natural powdered yoghurt 600g
- Dr Oetker vanilla flavouring 10ml
- Raspberries 200g
- Frozen blueberries 100g
Method
- In a dish soak the gelatine in cold water.
- Then bring to the boil the sugar and milk.
- Then strain the gelatine and whisk into the milk then allow to cool for 10 minutes.
- Then fold through the yoghurt and vanilla and allow to set in a fridge.
- Then serve with fruit.
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