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1. Prepare the jelly with 125 ml boiling water and leave to cool.
2. Mix with the yoghurt and pour into silicone muffin cases or small moulds of your choice sprayed with non-stick spray.
3. Refrigerate for 3 hours until set.
4. Turn out onto a serving plate and decorate with strawberries and blueberries.
HINTS & TIPS:
1. Use giant silicone ice cube trays as moulds.
2. Use LANCEWOOD® No Sugar Added Low Fat Blackberry & Cherry Yoghurt instead.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
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