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.