TROPICAL JELLY WITH COCONUT YOGHURT
SERVES 2 PREP 10 MINS + CHILLING
1 x 9g sachet sugar-free mango and passionfruit jelly crystals 1 cup boiling water 1 cup cold water 1 small mango, sliced 2 tbsp coconut yoghurt 2 tbsp passionfruit pulp 1 tbsp mint leaves
Place jelly and the boiling water in a medium bowl. Stir to dissolve crystals. Add the cold water and stir to combine.
Divide mango between two 1 ½-cup glasses and pour jelly over. Refrigerate for at least 4 hours or until set.
Top jellies with yoghurt, passionfruit and mint.
3.7g Total fat 2.7g Sat fat 542 kj (130 cals) 19.9g Carbs 2.3g Protein 4.5g Fibre 30mg Sodium Low GI