Berry and yoghurt jelly
5
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Jelly and cream are great solo but put them together with fresh berries and they’re magic!
Ingredients
Gelatine
2 tsp
No added sugar cranberry juice
1000 ml
Fresh raspberries
120 g
Caster sugar
2 tbs
Vanilla bean paste
1 tsp
99% fat-free, plain Greek yoghurt, unsweetened
1000 g, 2x 500g tubs
Fresh strawberries
125 g, thinly sliced
Sponge finger biscuits
14 individual, (savoiardi)
Peach(es)
2 medium, yellow peaches, stoned removed, cut into wedges
Fresh raspberries
50 g, extra, to serve
Instructions
1
Place cranberry juice in a medium saucepan. Sprinkle gelatine over the juice. Stand for 5 minutes to soak. Place over low heat and cook, stirring, for 2 minutes or until gelatine dissolves. Set aside for 30 minutes to cool.
2
Arrange the raspberries and strawberries over the base of a 2L (8-cup) capacity serving dish. Pour over cranberry juice mixture and loosely cover with plastic wrap. Place in the fridge for 4 hours to set.
3
Using a small serrated knife, cut the sponge finger biscuits crossways into thirds. Arrange biscuit ends, cut-side down, around the edge of the serving dish. Arrange remaining biscuit pieces over the jelly.
4
Combine the yoghurt, sugar and vanilla in a large bowl. Spoon the yoghurt mixture over the biscuits. Top with the peach and extra raspberries. Place in the fridge for 30 minutes to chill before serving.
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