| Prep Time | 15 |
| Servings |
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Ingredients
- 1 punnet strawberries, quartered (250 grams)
- 1 cup blueberries, fresh or frozen (250 grams)
- 1 cup fresh or frozen raspberries (250 grams)
- 4 satchets strawberry Jelly Lite low sugar jelly crystals (36 grams)
- 4 cups boiling hot water (1000 grams)
- 2 cups cold water (500 mls)
- 1 cup reduced-fat Greek natural yoghurt (250 grams)
Ingredients
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Instructions
- 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.
Recipe Notes
45 cals