Strawberry Yoghurt and Jelly Dessert Cups
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 |

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