Haribo type
sweets
3 syns for
the whole recipe
F&H
Plan: Whole recipe is (2pp)
ProPoints
Plan: Whole recipe is (4pp)
2 sachets
sugar free jelly crystals
2 sachets
gelatine powder
1 muller
light
In a half
pint of boiling water add the jelly crystals and the gelatine and stir well
Pour 2/3 into
a lasagne dish or jelly mould (I use ice cube moulds), put into fridge until
set
Meanwhile
whisk muller yoghurt into remaining jelly
Once jelly
layer is set add the yoghurt mix and return to the fridge until set
Once
completely set remove from mould and cut into bite sized pieces. If using ice cube moulds pop out and store in
Tupperware box
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