Yoghurt & Jelly Cups
16/03/2021
Yields20 Servings
Classification
NSW: EVERYDAY ACT: AMBER
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.
