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Ingredients
- 1 egg
- 2 tablespoons powdered gelatine
- 1 tablespoon cornflour
- 150ml/5fl oz cranberry juice
- 225ml/8fl oz boiling water
- 450g/1lb fresh cherries, pitted
- 225ml/8fl oz low-fat
- Greek-style yogurt
- 150g/5oz granulated sugar
Instructions
- Combine the egg, gelatine,
cornflour, cranberry juice and
1 tablespoon cold water. Stir well
to blend. Add the boiling water,
and mix together thoroughly. - Purée the cherries in a blender or
food processor, add the gelatine
mixture, yogurt and sugar, and
blend until smooth. - Chill for 4–6 hours to set. Blend
again just before serving.
