Virtual Medical Centre

Strawberry Yoghurt and Jelly Dessert Cups

• Ingredients
• Method

• Nutritional content

Ingredients

• 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

1. Combine 3/4 of the strawberries with yoghurt 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 yoghurt and carefully pour in cooled jelly to fill each cup. Cover and refrigerate until set.

Nutritional content

Nutritional analysis per serve:

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.

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Article Dates:

Created: 25/7/2008

Modified: 3/6/2010