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 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 34 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.

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