Recipes
Date posted: 27/04/2018
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.