{"id":10283,"date":"2026-03-09T18:06:59","date_gmt":"2026-03-09T18:06:59","guid":{"rendered":"https:\/\/foodurismo.com\/cms\/?p=10283"},"modified":"2026-03-09T18:06:59","modified_gmt":"2026-03-09T18:06:59","slug":"yogurt-dessert-with-fruit-and-jelly","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/yogurt-dessert-with-fruit-and-jelly\/","title":{"rendered":"Yogurt Dessert with Fruit and Jelly"},"content":{"rendered":"

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 \u201cyogurtoulou\u201d 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.<\/span><\/p>\n

\"Yogurt<\/p>\n

She used bag-style yogurt, whipped cream from the classic paper carton, and of course jelly.<\/span><\/p>\n

\"Yogurt<\/p>\n

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\u201314 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\u2019s came magiritsa, gardoumba, spinach pies<\/a>, and salads, so there was no time for elaborate desserts.<\/span><\/p>