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Apricot yoghurt pudding

Recipe from: 12/1/2001 12:00:00 AM

Ingredients 4
Servings 6
Time 10 minutes
plus setting time


  • 160
    apricot or orange jelly powder
  • 410
    Nestlé Ideal Evaporated Milk
  • 500
    apricot yoghurt


Dissolve the jelly powder in 125ml boiling water and allow to cool.
Whip the evaporated milk until frothy. Stir in the jelly and yoghurt.
Pour into individual dishes or one large pudding bowl. Refrigerate for three hours, or until set. Serve with cream if desired.

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