Place popcorn on a tray lined with baking paper. Cover with half the yoghurt and place in the freezer for 10 minutes
Remove popcorn eyeballs from freezer. Place a sultana in the hollow part of each piece of popcorn to look like eyes.
Mash bananas with a fork until lumpy. Add red food dye and mix well.
Heat 60% of juice in the microwave for 2 minutes on HIGH.
Stir in gelatine until completely dissolved.
Stir in remaining juice.
Cover with glad wrap and refrigerate until set.
Once the jelly has set (best to make the afternoon or day prior), mix the jelly with a spoon so it becomes a chunky texture.
Evenly distribute the remaining yoghurt mixture in the bottom of each small jar. Then, in each jar, top with an even amount of the flesh mixture, popcorn eyeballs, and finish with the jelly.
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