4satchetsstrawberry Jelly Lite low sugar jelly crystals(36 grams)
4cupsboiling hot water(1000 grams)
2cupscold water(500 mls)
1cupreduced-fat Greek natural yoghurt(250 grams)
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Place all fruit in a round 23cm x 6cm silicone cake mould and spread evenly.
Place two sachets of jelly in a large glass bowl and add two cups of boiling water, stir to dissolve crystals.
Add 2 cups of cold water, stir to combine and pour over fruit.
Place cake in the fridge for 3-4 hours to set.
Once the top layer is set, make the Panna Cotta layer by placing two sachets of jelly in a large glass bowl and add remaining two cups of boiling water, stir to dissolve crystals. Allow to slightly cool on the bench (about 20 minutes).
Add yoghurt to the cooled liquid and whisk with a fork until the mix is free of lumps.
Pour over the jelly layer of the cake and return to the fridge for a further 3-4 hours to completely set.
This recipe makes 12 serves. Leftovers can be stored in an airtight container for up to 2 days.
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