Layered Fruit Gelatin and Yogurt Dessert Cups

Prepare the gelatin mixtures separately: dissolve each package in 450 ml boiling water, stirring thoroughly, then let them cool until cold but still liquid.

In a bowl, mix the yogurt with the powdered sugar and vanilla extract until smooth and creamy.

Slice the bananas and prepare the strawberries or raspberries for layering. Crush the plain crisp cookies or sponge cookies into coarse crumbs.

Prepare six large dessert glasses of about 450–500 ml each; the whole batch makes approximately 2.3 kg of dessert. Reserve a small amount of fruit and crumbs for decoration. Add a layer of the remaining crumbs to the bottom, then a portion of yogurt and fruit.

Pour in some of the first, slightly thickened gelatin mixture and refrigerate the containers for about 20–30 minutes, until the layer begins to set.

Once the first layer has set, add another portion of yogurt and the remaining fruit, then carefully top up with the second jelly. If the second jelly has started setting in its container, gently warm it in a warm water bath just until liquid again, then check that it is cool before pouring. Do not pour hot liquid over the yogurt. Chill the dessert for at least 2 hours, until the layers are well set.

Before serving, decorate with a few pieces of fruit or a sprinkling of cookie crumbs. Serve well chilled.