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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

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  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.

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Maltese Figolli covered in dark chocolate

For a chance to win this Easter Novi Chocolate hamper SHARE this recipe on your social media page [facebook, instagram, twitter, pinterest or linkedin] and leave a comment below. The winner will be notified on 26 April 2019
Easter novi hamper
Novi Chocolate is imported, distributed and marketed by M & Z Marketing Ltd and is available in all leading supermarkets and stores.

 

Novi Easter egg.png

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

 

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