Culture Street

Food

Berry Yoghurt Jellies

On March 24, 2017

Serves 4 Preparation: 10 minutes, plus chilling time
Cooking: nil

Ingredients
1 × 9 g packet lite strawberry or vanilla berry jelly crystals (Aeroplane jelly brand)
1 cup (250 ml) boiling water
1 cup (280 g) low-fat vanilla Greek-style yoghurt, plus 120 g extra, to serve

Method
Place the jelly crystals in a heatproof bowl, add the boiling water and stir until the crystals have dissolved. Stir in ¾ cup (180 ml) cold water.

Cover and refrigerate for 30 minutes or until lightly set.

Add the 1 cup (280 g) yoghurt, then whisk until the mixture is smooth and well combined. Transfer to a measuring jug, if desired, as it makes it easier to portion.

Divide the yoghurt jelly among four 1 cup (250 ml) capacity glasses, then cover with plastic film and refrigerate for 3–4 hours or until set.

Serve the jellies each topped with one-quarter of the extra yoghurt.

For an extra 10 g carbs per serve, accompany the jellies with 800 g strawberries (200 g per person) or 240 g blueberries (60 g per person).

CSIRORecipe from The CSIRO Low-Carb Diet by Associate Professor Grant Brinkworth and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99. Buy the book here.

You Might Also Like

Food

Greg Wise shares his Thai Fish Curry

 

On May 10, 2013

Food

Berry Yoghurt Jellies

Serves 4 Preparation: 10 minutes, plus chilling time

On March 24, 2017

Food

Kale and Lemon Zest Omelette

Serves 1

On May 8, 2014
 

Food

Cardamom Lemon Drizzle Cake

Lemon drizzle cake is without question my favourite. I love its upfront lemon zing. This is my version. Half afternoon tea at your gran’s and half mint tea at the...

On September 19, 2014

Food

CHICKEN & PEA KORMA WITH TZATZIKI

{SERVES 4}

On February 28, 2014

Food

Vanilla Cupcakes with Lemon Frosting

This recipe is grain-, gluten-, dairy-, nut- and refined sugar–free. Seriously, how often can you say that about desserts? These cupcakes are to die for. Don’t wait for high tea...

On April 4, 2014
 
Copyright © 2012 - 2018 Culture Street
Contact: info@culturestreet.com.au