2 packets of lemon jelly
125ml boiling water
125ml iced water
250ml plain yoghurt
1. Dissolve jelly in boiling water.
2. Add the iced water and cool in the freezer while you beat the cream.
3. Beat the cream until stiff. Fold in the yoghurt. Mix in the jelly.
4. Pour into either one large or individual containers and refrigerate until set.