MARBLED
RASPBERRY & CRANBERRY DESSERT
No Count
Serves 4
1 x sugar
free raspberry jelly
125g punnet
raspberries
3 x 200g Mullerlight
raspberry & cranberry yogurts
Dissolve the
jelly in 300ml boiling water, then add 150ml cold water.
Press the raspberries
through a sieve, trying to extract as much puree as possible. Whisk this
puree through the jelly. Refrigerate until beginning to set, whisking a
few times to keep the jelly at an even consistency.
Spoon the
jelly into 4 glasses and add the yogurt. Swirl together then return to
the fridge to set.
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