Ingredients
2 Tbsp | Cocoa powder |
1 packet | Raspberry jelly, 11g, low kilojoule |
1 cup | Water, boiling |
1 cup | Raspberries, fresh or frozen, plus extra for decorating (Main) |
1 cup | Yoghurt, vanilla, low fat |
1 Tbsp | Dark chocolate, grated (Main) |
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- Mix jelly crystals in a bowl with cocoa and hot water and stir until dissolved.
- Refrigerate jelly for 1 hour.
- Whisk raspberries and yoghurt into jelly until combined. Pour mixture into four small glasses or ramekins and chill for 1 hour.
- Decorate with raspberries and grated dark chocolate, and serve.
Tip : You can vary the jelly flavour and fruit to suit your taste and the season.