|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|
- 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.