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.
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