Serves 4 Preparation: 10 minutes, plus chilling time
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
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).
Recipe 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.
If you’ve ever travelled around Southeast Asia, this recipe will really take you back. With all those flavours of lemongrass, peanuts and sweet chilli sauce, you’ll love them. You should...On July 7, 2017
Serves 6On October 10, 2013
Serves 4 Preparation: 30 minutes, plus marinating timeOn March 3, 2017
Serves 8On March 11, 2016
MAKES 12On September 23, 2016
A modern twist on a French classic, this is a simple dessert that can be made in advance with the final touches added just before serving. It’s great on its...On July 14, 2016