Lemon Yogurt Jelly

This recipe is from the pages of ricardo larrivee's collection of recipes.

Lightly oil a 5 x 9 inch cake pan and line with plastic wrap.

Set aside.

With the yogurt , try to make sure you use a 4 percent or higher fat content.

In a bowl , sprinkle the unflavored gelatin on the water , whisk a bit , so the gelatin dissolves , set aside for 5 minutes.

Whisking makes sure there are no lumps , when its put in the saucepan.

Set aside.

In a saucepan , bring the lemon juice , sugar and lemon zest to a boil.

Add the gelatin , and stir until completely dissolved.

Remove from the heat and add the yogurt , stirring until smooth.

Pour this into the baking dish.

Cover and refrigerate until set , about 6 hours.

Gently unmold , and cut into 32 cubes.

Set aside.

Assemble in dessert dishes or wine glasses , in layers , fruit , jelly , fruit , jelly , and garnish with sprigs of mint.

unflavored gelatin, water, lemon juice, sugar, lemons, plain yogurt, vanilla extract