To make this dessert, I bought a Tupperware jelly mould and it was before my first child was born. So, this recipe is older than my son. The amount of Sugar is up to your preference, but it shouldn’t be too sweet. Fruit can be any fruit that can go well with cream cheese flavour. This time, I used canned Mango.
*Note: Some types of fresh fruit make jelly NOT set well. Fresh mango or pineapple often ruin jelly dessert especially when moulded out. You can use the canned fruit or heat the fruit before use to avoid the problem.
6-Cup Capacity Mould
Gelatin 1 tablespoon
Water 2 to 3 tablespoons
Milk 1 cup
Caster Sugar 1/4 to 1/3 cup
Cream Cheese 125g *softened
Greek Style Yoghurt 1 cup
Cream 1 cup *250ml, whipped
Caster Sugar 2 tablespoons
Lemon Juice 1 tablespoon
Fruit of your choice 400 to 500g *cut into small pieces
*Suggestion: Canned Mango, Canned Pineapple, Canned Mandarine Segments, Strawberries, Raspberries, Peaches, etc.
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
Drain the fruit if canned fruit is used, and cut into smaller pieces.
Place Milk and Sugar in a saucepan, heat over medium heat, stirring, and bring just to the boil. Remove from heat. Add soaked Gelatine, mix well until gelatine dissolves.
Beat Cream and 2 tablespoons Sugar in a bowl using an electric beater or a whisk until firm peaks form. Set aside.
In a separate bowl, combine Cream Cheese and Yoghurt until smooth. Add the milk mixture and mix well. As the Cream Cheese and Yoghurt are quite cold, the mixture will start thickening soon.
Add the whipped Cream and Lemon Juice and mix to combine well.
Pour the mixture into a jelly mould, arrange the fruit pieces and push them into the jelly mixture if required. Place in the fridge and leave to set.