Raspberry and cherry jellies

Raspberry and cherry jellies
  • Serves: 4
  • Prep time: 30
  • Cook time: 0 plus 9 hours chilling
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:
      ½

Luscious layers bursting with fruity flavours...there’s a lot to love!

ingredients

  • 11.5g sachet Hartley’s Raspberry Sugar Free Jelly crystals
  • 100g fresh or defrosted frozen raspberries, plus extra to decorate
  • 12g sachet powdered gelatine
  • 175g pot Müllerlight Cherry yogurt

method

  1. Put the jelly crystals in a measuring jug. Add 150ml boiling water and 100ml cold water and stir until dissolved. Allow to cool.
  2. Divide the raspberries between 4 deep, individual heart-shaped or round ramekins in a single layer. Divide the cooled jelly mixture over the top, just covering the raspberries. Cover with cling film and freeze for 15-20 minutes, or until just starting to set.
  3. Meanwhile, put 100ml boiling water in a measuring jug. Add the gelatine, stir until dissolved and leave to cool. Whisk in the yogurt and divide the mixture between the ramekins. Chill for 6-8 hours, or until firmly set.
  4. When ready to serve, dip the ramekins into warm water for a few seconds, then carefully turn out onto small serving plates. Serve immediately with the extra raspberries.

Tip: Switch the raspberry and cherry theme for all-out strawberry! Use a sachet of Hartley’s Strawberry Sugar Free Jelly crystals, fresh strawberries and a pot of Müllerlight Strawberry yogurt.

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