The new CSIRO Low Carb Diet is 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
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
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.
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.