Strawberry Yoghurt and Jelly Dessert Cups

Ingredients
Method
Nutritional content

Dairy Australia

Ingredients

Serves 4 (269 g per serve)

250 g punnet strawberries, washed, hulled and sliced
2 cups Australian reduced fat vanilla yoghurt
2 teaspoons gelatine, dissolved in 2 tablespoons boiling water
1 sachet natural strawberry or raspberry flavoured jelly crystals

Method

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

Nutritional content

Nutritional analysis per serve:

Energy	645 kJ 154 cal
Protein	9.2 g
Total fat	2.3 g
Saturated fat	1.4 g
Carbohydrates	24.3 g
Sugars	24.3 g
Dietary fibre	1.4 g
Sodium	109 mg
Calcium	208 mg

Strawberry yoghurt and jelly dessert cups

More recipes

For more healthy and tasty recipes, including recipes for breakfast, snacks, parties, dinner and dessert, as well as recipes for kids, see Recipes.