Fruit and Yogurt Jelly

Ingredients

400 g natural yogurt

3 egg whites

1 cup strawberry syrup

2 tsp gelatin

1 lemon

400 g fruit

Soak half the gelatin in 0.25 cups warm boiled water. When the gelatin has swelled, place it over low heat and heat, stirring constantly without bringing it to a boil, until completely dissolved. Remove from heat. Let cool to room temperature.

Whisk the egg whites until stiff peaks form. Continue whisking, add the yogurt and grated lime zest. Add half the cooled gelatin and mix well.

Cut a strip of parchment paper the same length as the circumference of the baking pan and 5 cm wider than the height of the sides of the pan. Line the inside of the sides with this strip. Line the bottom of the pan with parchment paper. Pour in the yogurt mixture. Refrigerate for at least 1 hour.

Soak the remaining gelatin in 0.25 cups of boiled water. Drain the fruit in a colander. Reserve the syrup and mix with the strawberry and lime juice. Add the soaked gelatin and heat, without boiling, until completely dissolved.

Remove from heat and let cool to room temperature. Add the canned fruit and stir. Carefully pour the mixture into the pan, over the yogurt gelatin. Return to the refrigerator for at least another hour.

Enjoy!