I’m on a mission right now to use up all the items that are lurking in my kitchen cupboards, taking up space, and being pushed from side-to-side, day after day.
Somehow, I’ve accumulated 11 packets of sugar-free jelly… in all kinds of flavours. It’s time to use them up!
My kids don’t actually like jelly on its own and a creamy trifle won’t help my waistline, so I’ve made a yoghurt and jelly pudding concoction that tastes great and is diet-friendly, too.
And since I don’t have a ‘stir-it-all-together-and-chuck-in-fridge’ category, I’m filing this under Recipes.
Yoghurt and Jelly Pudding
- 1 sachet of sugar-free jelly (I used strawberry)
- 2 tubs of Muller Light fat free yoghurt (I used strawberry)
- 1/2 pt boiling water
- handful of frozen berries
(Note: Most jelly sachets require 1 pt of water. For this recipe, I am using HALF the amount of water, so disregard the information on the packaging)
- Begin by pouring the boiling water over your jelly crystals and stir until dissolved
- To speed up the process, you can use just enough hot water to dissolve, and top up the rest with cold water to the 1/2 pt mark
- Leave to cool until almost room temperature, but not set
- Stir in both pots of Muller Light yoghurt
- Pour into jelly moulds
- Refrigerate until set
- Serve with frozen berries or fruit of your choice
So quick. So easy. And tasty, too!
If you’ve got any diet-friendly ways to use up the other 10 packets of jelly I have left, I’m all ears! Leave me a note in the comments below and share your jelly recipes with me