Knox Unflavoured Gelatine

PINK LEMONADE TORTE
Prep: Cook: Chill:	15 mins 5 mins 3-1/4 hrs		Mix gelatine and sugar in a small saucepan. Stir in cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat. Stir in yogurt and lemonade concentrate until smooth. Refrigerate until mixture mounds slightly, about 15 minutes; stir occasionally. Cut ladyfingers in half crosswise. Stand 23 halves, cut ends down, around side of a 9-inch (23 cm) springform pan. Line bottom of pan with remaining halves. Spoon thickened gelatine mixture into lined pan. Refrigerate until set, about 3 hours. Remove side of pan from torte. Garnish with strawberry halves and mint leaves. Cut into wedges to serve.
Capture the taste of summer with this easy, pink lemonade dessert. For a deeper shade of pink, tint the gelatine mixture with a little red food colour before chilling.
2 2 tbsp 1-1/4 cups 2 cups 1 cup 1	pouches Knox^� Unflavoured Gelatine sugar cold water vanilla frozen yogurt frozen pink lemonade concentrate, thawed pkg (3 oz/85 g) ladyfingers, split Strawberry halves & mint leaves, for garnish	2 30 mL 300 mL 500 mL 250 mL 1
Makes 8 servings.