CSIRO Low Fat And Low Carb Berry Yoghurt Jellies Recipe

The CSIRO Low Carb Diet was among the top sellers in Dymocks and all good book stores and for good reason – just try this guilt-free berry yoghurt jellies recipe. YUM.

Serves 4 – Preparation: 10 minutes, plus chilling time – Cooking: nil

Units per serve

Dairy 1 – 6g carb per serve

INGREDIENTS

1 × 9 g packet lite strawberry or vanilla berry jelly crystals (Aeroplane jelly brand)

1 cup (250 ml) boiling water

1 cup (280 g) low-fat vanilla Greek-style

Yoghurt, plus 120 g extra, to serve

METHOD

Place the jelly crystals in a heatproof bowl, add the boiling water and stir until the crystals have dissolved. Stir in 3⁄4 cup (180 ml) cold water. Cover and refrigerate for 30 minutes or until lightly set.

Add the 1 cup (280 g) yoghurt, then whisk until the mixture is smooth and well combined. Transfer to a measuring jug, if desired, as it makes it easier to portion. Divide the yoghurt jelly among four 1 cup (250 ml) capacity glasses, then cover with plastic film and refrigerate for

3–4 hours or until set.

Serve the jellies each topped with one-quarter of the extra yoghurt.

Extra tip:

For an extra 10 g carbs per serve, accompany the jellies with 800 g strawberries (200 g per person) or 240 g blueberries (60 g per person).

This recipe is extracted from The CSIRO Low-Carb Diet book by Associate Professor Grant Brinkworth and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99.