TROP­I­CAL JELLY WITH CO­CONUT YO­GHURT

Woman’s Day (Australia) - - Food To Love -

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

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