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These are rich and creamy and slightly tangy. Lemon and yogurt make this dessert light. Perfect for hot summer evenings.
In a small bowl sprinkle the gelatin over the top of the water. Place milk and sugar in a sauce pan over medium heat. Gently stir and heat until warm and near boiling. Whisk in the bloomed gelatin until dissolved. Add zest and lemon juice to the yogurt in a large bowl. Stir in the warm milk mixture and whisk until completely mixed together. Pour into single serving containers (you could use tea cups or mugs if you don’t have ramekins). Chill for at least 4 hours until completely set. Serve alone or with fresh fruit.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!