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.

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