Yogurt dessert with fruit and jelly. During my childhood, this dessert was the main sweet on our Easter table. My aunt used to call it “yogurtoulou” for some inexplicable reason of her own. She made it regularly for many years as the most suitable dessert to help with digestion after the indulgence of Easter Sunday.
She used bag-style yogurt, whipped cream from the classic paper carton, and of course jelly.
She added plenty of canned fruit and a generous amount of coarsely chopped walnuts. In 15 minutes she had a dessert ready that was enough for at least 12–14 people, she left it in the refrigerator from the night of Holy Saturday, and she was done worrying about dessert. You see, from her hands and my mother’s came magiritsa, gardoumba, spinach pies, and salads, so there was no time for elaborate desserts.
This is the yogurt dessert with pineapple jelly and canned fruit. With three simple ingredients and canned fruit we like, we make a beloved dessert that serves many people. Retro, easy, and refreshing, just like this vintage refrigerator dessert and the summer dessert with jelly and rusks.
Strained yogurt, jelly, whipped cream, and canned fruit, and in a few hours you can serve your guests a light and delicious dessert.
Ingredients for yogurt dessert, about 10 servings
- 1 kg strained yogurt 2%
- 500 ml whipping cream (non-dairy or dairy)
- 1 package pineapple jelly (2 sachets)
- 1 can pineapple
- 1 can mixed fruit
- walnuts and cherries for garnish
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Instructions
Open the cans of fruit and drain off their syrup. Do not discard it; keep 250 ml of it in a glass.
In a bowl, empty the contents of the sachets, the jelly powder. Add 250 ml hot water and stir well until the jelly powder dissolves.
Then add the fruit syrup you kept from the cans.
Let the mixture cool completely until it begins to set slightly and takes on the texture of honey.
Whip the cream until you have firm whipped cream. Place it in the refrigerator until needed.
When the jelly reaches the texture we want, meaning fluid but slightly thickened, we are ready to mix all the ingredients for the dessert.
In a large bowl, ideally the one in which you will serve the dessert, add all the yogurt and gradually fold in the whipped cream, mixing well until the two ingredients are fully combined.
Immediately pour the jelly into the yogurt and whipped cream mixture.
Do this gradually as well so that the ingredients incorporate more easily.
Cut the pineapple rings into pieces, keeping four or five whole slices aside to use for garnish.
Add the chopped fruit to the yogurt mixture.
Smooth the surface of the dessert with a spatula or the back of a spoon. Cover it with plastic wrap and place it in the refrigerator for at least 6 hours.
Then decorate the dessert with the whole pineapple rings, cherries, and walnuts.
The dessert is ready to serve.
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