Yoghurt & Jelly Cups

16/03/2021
Yields20 Servings

Classification

NSW:  EVERYDAY   ACT: GREEN

Ingredients

 500 ml 99% fruit juice
 2 tsp gelatine
 1 l reduced-fat Greek yoghurt
 500 g fruit (frozen, fresh or canned in juice)

Method

For the jelly
1

Heat 300mL of juice in the microwave for 1½ minutes.

2

Stir in gelatine until completely dissolved.

3

Add remaining juice.

4

Cover with glad wrap and refrigerate until solid.

Assembling the cups
5

Evenly distribute yoghurt into 100mL cups (approx 50mL yoghurt).

6

Evenly distribute jelly atop the yoghurt in each cup.

7

Evenly distribute fruit atop the jelly in each cup.

8

Serve with a spoon.

Ingredients

 500 ml 99% fruit juice
 2 tsp gelatine
 1 l reduced-fat Greek yoghurt
 500 g fruit (frozen, fresh or canned in juice)

Directions

For the jelly
1

Heat 300mL of juice in the microwave for 1½ minutes.

2

Stir in gelatine until completely dissolved.

3

Add remaining juice.

4

Cover with glad wrap and refrigerate until solid.

Assembling the cups
5

Evenly distribute yoghurt into 100mL cups (approx 50mL yoghurt).

6

Evenly distribute jelly atop the yoghurt in each cup.

7

Evenly distribute fruit atop the jelly in each cup.

8

Serve with a spoon.

Yoghurt & Jelly Cups