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Photo of Berry and yoghurt jelly by WW

Berry and yoghurt jelly

5
Points®
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
8
Difficulty
Moderate
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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