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Photo of Berry and yoghurt jelly by WW

Berry and yoghurt jelly

Total Time
40 min
30 min
10 min
Jelly and cream are great solo but put them together with fresh berries and they’re magic!



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)


2 medium, yellow peaches, stoned removed, cut into wedges

Fresh raspberries

50 g, extra, to serve


  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.