Difficulty | Serves 4 | Book 1
Method
- Dissolve jelly crystals in 200ml boiling water.
- Pour into food processor/blender with apricots and puree together.
- Add in yoghurt, blend till mixed. Pour into dessert dishes, refrigerate until set.
Variation: Replace apricots with any canned fruit you like but match up the colour of fruit with jelly and yoghurt (keeping same quantities as with the apricot recipe).
Not suitable to be frozen.
Dietitian's tip
A low kilojoule satisfying dessert suitable for people with diabetes aiming to lose weight.