Tropical Yoghurt Dessert
Ingredients
- 1 packet (80 g) SPAR Tropical jelly powder
- 1 cup (250 ml) boiling water
- 1 pack SPAR Marie Biscuits
- 30 ml SPAR Choice Butter, melted
- 1 tin (410 g) SPAR Canned Peach Slices, drained
- 1 cup (250 ml) SPAR cream
- 1 tin (385 g) SPAR Condensed Milk
- 3 cups (750 ml) SPAR Yoghurt (choose your favourite flavour)
Method
- Dissolve the jelly powder in the boiling water and set aside to cool.
- Place biscuits in a food processor and blend until crumbs form. Mix in the melted butter and push into the bottom of a pie dish with a 2L volume. Arrange the peach slices on the biscuit base. Place into fridge until needed.
- Beat the cream until slightly thick. Combine the cream, condensed milk and jelly with the yoghurt. Pour over the biscuit and peach base.
- Place in the fridge to set.
