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Double Decker Yogurt Cups

 

Ingredients

  Serves 4 (269g per serve)
  • 250g punnet strawberries, washed,
  • hulled and sliced
  • 2 cups Australian reduced-fat vanilla yogurt
  • 2 teaspoons gelatine dissolved in
  • 2 tablespoons boiling water
  • 1 sachet natural strawberry or raspberry
  • flavoured jelly crystals

 Method

  1. Combine ¾ of the strawberries with yogurt and dissolved gelatine. Pour into the base of 4 glasses or disposable cups. Refrigerate until set.
  2. Dissolve jelly crystals with 1 cup boiling water then cool to room temperature.
  3. Arrange remaining strawberries over the yogurt and carefully pour in cooled jelly to fill each cup. Cover and refrigerate until set.

Nutritional Content

Nutritional Analysis per serve

Energy  645kJ
 Protein 9.2g
 Total Fat 2.3g
 - Sturated Fat 1.4g
 Carbohydrates 24.3g
 - Sugars 24.3g
 Dietary Fibre1.4g
 Sodium109mg
 Calicum208mg

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calendar icon Created: 25/7/2008 calendar icon Modified: 29/8/2008
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