YOGURT AND FRUIT JELLY
Serves: 4
1 pk – 80g Sugar free jelly powder,
1 small – 90g Banana, peeled and cut into pieces,
1 cup – 150g Pawpaw, cubed,
1 cup – 250ml Fat free plain yoghurt,
2 meduim – 110g Kiwifruit, sliced,
1 tin – 30g Granadilla pulp,
Cooking instructions
Prepare jelly according to the packet instructions and leave to cool.
Liquidise the banana and pawpaw for a few seconds.
In a large bowl, mix together the yoghurt, jelly and fruit purée.
Divide the jelly mixture into serving glasses, approximately 200ml in each glass.
Cover and refrigerate overnight.
Just before serving, garnish each jelly glass with two slices of kiwifruit and one teaspoon of Granadilla pulp
