PANNA COTTA AND BERRY JELLIES

SERVES 4

READY IN 15 MINUTES, PLUS COOLING AND CHILLING

11.5g sachet blackcurrant sugar-free jelly crystals 150g fresh blackberries, plus extra to decorate 200ml skimmed milk

1½ level tbsp sweetener granules 1½ level tsp powdered gelatine 200g fat-free natural Greek-style yogurt

¼ level tsp icing sugar, to decorate

★ Tip the jelly crystals into a measuring jug. Pour over 200ml boiling water and stir until dissolved. Stir in 200ml cold water and set aside to cool. Divide the blackberries between 4 dessert glasses. Pour a quarter of the jelly mixture into each glass and chill for 2-3 hours or until set.

★ Meanwhile, put the milk and sweetener in a small saucepan and sprinkle over the gelatine powder. Set aside for 5 minutes, then place over a low heat and warm gently for 1 minute or until the gelatine has dissolved. Stir briefly, remove from the heat and leave to cool.

★ Stir the milk mixture into the yogurt, then divide over the jellies and return to the fridge for

2-3 hours or until set. Top with the remaining blackberries and evenly dust with the icing sugar to serve.