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| Prep Time | 10 min |
| Passive Time | 3 h |
| Servings |
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Ingredients
- 4 sheets Gelatin
- 6 tbsp Squash (Sugar-free, lemon or orange)
- ½ Lemon(s) (zest)
- 150 g Yogurt
- 200 g Berries (mixed and fresh, alternatively use frozen berries)
- 1 small handful of Mint (fresh leaves)
Ingredients
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Instructions
- Put the gelatine sheets in a medium bowl and cover with cold water. Leave to soak for five minutes or until they soften. Turn them a couple of times to make sure they don’t stick together.
- Pour the squash, lemon zest and 100ml of water into a small saucepan and heat very gently until just warm. Remove from the heat.
- Squeeze the gelatine sheets to remove excess water and then add to the pan, stirring until it melts in to the liquid.
- Stir in 250ml water and the yogurt until they are thoroughly combined.
- Pour the jelly into four glass tumblers or dishes, cover with cling film and chill for 5-6 hours or overnight until set.
- Serve the jellies topped with fresh berries and mint leaves.
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