‘There is no reason that this dessert cannot be called a ‘recipe’ because it so incredibly simple and just a matter of throwing some simple ingredients together. What makes a difference is to use a good Greek yoghurt and with pomegranates being in season locally, I chose a pomegranate and raspberry flavour’
You will need:
1 packet no added sugar raspberry jelly
100ml hot water
grated zest of 1 lime
4 low fat greek yoghurts pomegranate and raspberry flavour
200g mixe of fresh pomegranate and raspberries
some fresh mint leaves
Place the jelly crystals in a large bowl and add some boiling water. Mix then add the pomegranate and raspberry Greek Yoghurt. Mix again and add the grated lime zest and half the quantity of the fresh fruit.
Mix then pour into a measuring cup and mix enough water if necessary to make up the required liquid listed on the jelly packet. Mix and pour into glasses.
Place in the fridge for a couple of hours until the content firms up.
Garnish with the rest of the pomegranate seeds and raspberries and some fresh mint leaves just before serving.
Photos: Rachel Muscat Photography
I use Kolios Authentic Greek Yoghurt by Quality Foods Marketing
My fresh fruit comes from Big Fresh Mosta