Try this delicious jelly recipe!
To make the yogurt jelly: place cream, sugar and vanilla extract into a small pan over a medium heat.
Stir until sugar has dissolved and gently bring to boil, remove from heat. Sprinkle over gelatin and whisk until dissolved.
Add yogurt, whisk until smooth.
Strain mixture through a sieve, set aside to cool.
To make jelly layer: pour one cup of the grape juice and the sugar into a small pan over a medium heat.
Stir until sugar has dissolved and gently bring to boil, remove from heat.
Sprinkle over gelatin and whisk until dissolved. Add remaining juice, strain through a sieve and set aside to cool.
To assemble: divide half the berries between eight 200ml cups or glasses.
Pour over half the grape juice mixture, refrigerate for 30 minutes or until set. Pour all the yoghurt mixture over the first layer of jelly, refrigerate until set.
Place remaining berries on top of set yoghurt mixture and pour over remaining grape juice mixture.
Refrigerate until set.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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