- 1 Dissolve the jelly in 200ml of boiling water. Leave to cool for 20 minutes.
- 2 Combine the setting jelly with the Onken Raspberry Yogurt and 50g of the raspberries, whisk and then allow the mixture to stand for 15 minutes and then whisk again.
- 3 Pour the yogurt jelly mixture into a ½ litre mould or mini moulds to set.
- 4 To turn out dip the mould in hot water for 10 - 20 seconds and tip out onto a serving plate(s). Serve with extra Onken Raspberry Yogurt and the remaining raspberries.