Berry and yoghurt jelly
vanilla bean paste
99% fat-free plain Greek yoghurt
1000 g, 2x 500g tubs
125 g, thinly sliced
diet cranberry juice
sponge finger biscuits
14 individual, (savoiardi)
2 medium, yellow peaches, stoned removed, cut into wedges
50 g, extra, to serve
- 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.
- 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.
- 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.
- 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.