Woman Special Series - 500 Calorie Diet 2 2016

This will keep for up tothree days in the fridge.Keep it in the loaf tin, soit doesn’t lose its shape.Smart tipStrawberry& vanilla jellylayer deSSert### 45CaloriesServes 10 Ready in 15 mins,plus setting and coolingQ 300ml Hartley’s Low CalorieStrawberry or Raspberry Jelly (made upfrom 1 sachet)Q 75g fresh raspberries and blueberriesQ 4 gelatine leavesQ 2 x 170g pots Müller Light StrawberryYogurtQ 300g Total 0% Fat Greek YogurtQ 1tsp vanilla extractQ 2tsp icing sugarMethod1. Line a 1kg loaf tin with cling film. Makethe jelly according to packet instructions.Arrange the berries at the bottom of theloaf tin and pour over the jelly. Leave to setin the fridge for around 4 hours.2. Put 2 leaves of gelatine into a bowl ofcold water to soak. Measure 100ml boilingwater into a jug or bowl. Squeeze out eachleaf of gelatine and whisk into the boilingwater. Put the Müller Light yogurts into abowl and whisk in the dissolved gelatine.You want to see some air bubbles on thesurface. Pour over the set jelly in the tinand refrigerate until firm (4-6 hours).3. Once the strawberry yogurt has set,repeat the process with the remaininggelatine and Greek yogurt, adding thevanilla extract and icing sugar to sweeten.Pour into the tin and leave to set fora further 4-6 hours or overnight.4. To serve, turn out on a platter or trayand rub the base all over with a hot cloth.The jelly should come away easily. Removethe cling film and slice. Serve with extraberries, if you like.Dessert