Raspberry & Rice Dessert

• 85 g raspberry jelly crystals
• 2 tablespoons plain gelatin
• 430 g vanilla rice cream
• 200 g cheesecake yogurt

1. Prepare jelly as directed & divide 2/3 cup liquid jelly between 4 2/3 cup ramekins on a tray, chill until firm.
2. Set remaining jelly for another use.
3. Dissolve gelatine completely in 2 tblsp boiling water, cool for 2 minutes.
4. Combine rice cream & yoghurt; gradually stir in gelatine and sppon into jelly moulds.
5. Chill until set & turn out to serve.

raspberry jelly crystals, gelatin, vanilla rice cream, cheesecake yogurt

Taken from www.food.com/recipe/raspberry-rice-dessert-337007 (may not work)