This is one of the easiest desserts I can think of and it is based on my grandmother’s bonito which was made with evaporated milk in stead of greek yoghurt.

You will need:

500g Novibloc
1 packet of jelly, no added sugar
100ml hot water
grated zest of 1 lime
4 x 200ml tubs low fat raspberry greek yoghurts
200g fresh raspberries
fresh mint leaves  to garnish

1. Place the jelly crystals in a large bowl & add some boiling water. Mix & then add the raspberry greek yoghurt & chopped raspberries. Mix again & add the grated lime zest.
2. Mix & then pour into a measuring cup & mix enough water as necessary to make up the required liquid listed on the jelly packet. Stir & pour into individual glasses.
3. Place in the fridge for a couple of hours until the content firms up.
4. Melt the Novibloc in the microwave. Pour over the top of the greek yoghurt pudding. Place in the fridge again & allow to solidify.
5. Garnish with the rest of the raspberries & fresh mint leaves just before serving.

Maltese Figolli covered in dark chocolate

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Novi Chocolate is imported, distributed and marketed by M & Z Marketing Ltd and is available in all leading supermarkets and stores.

Novi Easter Eggs encrusted with hazelnuts are must-have this Easter, photo George Aquilina