INGREDIENTS
I PACK OF LEMON JELLY SQUARES
4 FL oz BOILING WATER
1/2 PINT OF YOGHURT
2 X 7 3/4 TIN OF APRICOTS
SAVE 5 HALVES TO DECORATE, CHOP THE REST INTO QUARTERS
METHOD
BREAK THE JELLY INTO SQUARES.
ADD THE WATER
STIR THE JELLY UNTIL IT DISSOLVES
THEN ADD SOME OF THE APRICOT JUICE AND MAKE THE QUANTITY UP TO 1/2 PINT.
PUT THE JELLY IN THE FRIDGE UNTIL IT IS NEARLY SET.
TAKE OUT OF THE FRIDGE AND WHISK UNTIL IT RESEMBLES FOAM.
ADD THE YOGHURT AND CONTINUE WHISKING.
ADD THE CHOPPED APRICOTS AND FOLD IN.
TIP THIS MIXTURE INTO A 1 lb LOAF TIN.
PUT BACK INTO THE FRIDGE AND CHILL TO SET.
TURN OUT THE SET CHIFFON ONTO A SERVING DISH.
DECORATE WITH HALVED APRICOTS
120 CALORIES PER PORTION
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