Name: Tropical jelly with coconut yoghurt
Cook time: 10 min
Total time: 10 min
Ingredients: 1 x 9g sachet sugar-free mango and passionfruit jelly crystals; 1 cup (250ml) boiling water; 1 cup (250ml) cold water; 1 small mango (300g), sliced; 2 tablespoon coconut yoghurt; 2 tablespoon fresh passionfruit pulp; 1 tablespoon fresh mint leaves

These tropical jelly cups, topped with passionfruit pulp and coconut yoghurt, are the perfect chilled dessert to enjoy after a hot day at the beach. And they are suitable for diabetics.

Tropical jelly with coconut yoghurt

sachet sugar-free mango and passionfruit jelly crystals

(250 milliliters) boiling water

(250 milliliters) cold water

mango (300 grams), sliced

coconut yoghurt

passionfruit pulp

mint leaves

Place jelly and the boiling water in a medium bowl. Stir to dissolve crystals. Add the cold water; stir to combine.

Divide mango between two 1½-cup (375ml) glasses; pour over jelly. Refrigerate for at least 4 hours or until set.

Top jellies with yoghurt, passionfruit and mint.

Tropical jelly with coconut yoghurt

Cook Time: 10 minutes

Total: 10 minutes

Servings: 2

Ingredients

Instructions

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