NUTRITION INFO
PER SERVE 324kJ, protein 4g, total fat 0g (sat. fat 0g), carbs 11g, fibre 3g, sodium 57mg
• Carb exchanges ½ • GI estimate low • Gluten free
• Lower carb
YOGHURT AND BERRY CHEESECAKE
Creamy, dreamy and delish. It’s pure decadence
– minus the guilt.
PREP TIME: 15 MINS (+ 8 HOURS SETTING) SERVES 4 (AS A DESSERT)
2 x 9g sachets Aeroplane Jelly Lite
Strawberry Flavour
375ml (11/2 cups) boiling water 250ml (1 cup) cold water
200g strawberries, roughly chopped, plus 8 small strawberries, finely chopped 260g (1 cup) Yoplait Formé Zero
French Vanilla Yoghurt
100g raspberries, halved
1 4 cup mint leaves, finely shredded,
plus extra to serve
1 Put one sachet of diet jelly in a heatproof jug. Add 250ml (1 cup) of the boiling water. Stir until the crystals dissolve. Stir in the cold water. Set aside to cool for 15 minutes. Pour evenly among 4 serving glasses. Place in the fridge for 4 hours, or until set. 2 An hour before the jelly is set, put remaining jelly crystals in a separate heatproof jug. Add the remaining 125ml (1/2 cup) boiling water. Stir until the crystals dissolve. Set aside to cool. 3 Put the 200g strawberries in a small food processor and process until finely chopped.
Add in the vanilla yoghurt and process until almost smooth.
Stir in the cooled jelly liquid.
4 Pour the strawberry yoghurt mixture evenly over the set jellies. Add the raspberry halves to the glasses. Place in the fridge for 4 hours, or until set.
5 Toss finely chopped strawberries and mint together. Place on top of the jellies. Top with extra mint leaves and serve.
PREP TIME: 10 MINS (+ 16 HOURS FREEZING) SERVES 4 (AS A DESSERT)
400ml pink grapefruit juice
(about 4 grapefruits)
250ml (1 cup) water
1/3 cup granulated sugar substitute Finely grated zest of 1 lime
Juice of 2 limes
1/4 tsp ground cinnamon
1 Combine all ingredients in a large jug. Pour the mixture into a shallow freezer-proof container. Cover with foil and freeze for 4 hours, or until partially frozen.
2 Break the mixture into pieces and place in a food processor. Blend until smooth. Pour back into the dish. Cover with foil and freeze for a further 4 hours. Break the mixture into pieces and put into the food processor. Cover and process again until smooth. Spoon back into the container. Cover and put into the freezer for 8 hours, or overnight, until it is completely frozen.
3 Use a metal spoon to scoop into serving bowls. Serve.