Ingredients
- Reduced fat aerosol cream a swirl
- Sugar free raspberry jelly 1
- Grated plain chocolate 2 tsp
- Müllerlight raspberry & cranberry yogurts 3
- Punnet fresh raspberries 125g
Method
- Dissolve the jelly crystals in 300ml/half pint boiling water, then add a further 150ml/quarter pint cold water.
- Press the raspberries through a sieve trying to extract as much puree as possible, whisk this puree into the jelly. Refrigerate until beginning to set, whisking a few times to keep the jelly at an even consistency.
- Spoon the jelly into four glasses then add the yogurt, swirl together then return to the fridge to set.
- Decorate with a swirl of cream and a sprinkling of chocolate just before serving.
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