"Yoghurt Pudding"

Directions

• Mix gelatin with water and dissolve the mixture with microwave with low heat.
• Heat up Meiji 100% Fresh Pasteurized Milk and set aside.
• Heat up a double boiler and beat egg yolks and sugar in it until smooth and well blended. Then remove from the heat.
• Mix in small amounts of Meiji 100% Fresh Pasteurized Milk and stir gently. Add in prepared gelatin mixture and stir gently until smooth.
• Mix the vanilla essence and yoghurt and sift the mixture.
• Pour the mixture into pudding moulds and chill in refrigerator until serving.
• Before serving, soak the moulds in hot water and gently loosen the custard with utensil and turn the moulds upside-down.

Directions for Caramel Berry Sauce

• Mix fresh raspberry juice with water and lemon juice. Sift mixture and set aside.
• Pre-heat small amount of water and gently mix the sugar with medium heat until it turns honey brown then lower the heat.
• Gently add in raspberry juice and stir constantly until the sugar is completely melted. Remove from heat and let it cool completely.

Notes: Substitute raspberries with other berries or any prefer choices of sour fruit.

Directions

Use a whisk to whip the whipping cream with a medium speed until it fluffs and forms a stiff peak then gently mix Meiji Low Fat Yoghurt in. Top the whipped cream onto the top of the pudding. Then drizzle with the sauce and decorate with fresh fruits.