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1
Add the sugar-free strawberry jelly crystals or gelatine to a large jug, then pour in the boiling water. Stir well until completely dissolved.
2
Add the Greek yoghurt and stir thoroughly until everything is well combined, creating a rich, smooth mixture that’s pale pink in colour.
3
Pour the mixture into your dessert dishes and refrigerate for at least 2 hours, or until fully set.
4
Pour the double cream into a mixing bowl, then add the vanilla extract and icing/powdered sugar (the sugar is optional). Whisk until the cream is thick and holds its shape.
5
Transfer the whipped cream into a piping bag fitted with a star nozzle (see the video).
6
Once your blancmange or mousse has fully set, arrange your choice of fresh fruit around the edge of each dessert dish.
7
Pipe the whipped cream into the centre and finish with a light sprinkling of grated chocolate or crushed chocolate flakes.
8
This is the perfect dessert for any occasion, but it’s especially lovely after Christmas lunch, offering a light and refreshing alternative to the usual rich and heavy Christmas desserts.
9
Enjoy!
Method
Ingredients
1pkt Strawberry Jelly/Jell-O
300ml / ½pt Boiling water
300ml / ½pt Plain Greek Yoghurt
300ml / ½pt Double / Heavy Cream
12g / 2tsp Icing / Powdered Sugar (optional)
6ml / 1tsl Vanilla Extract
Fruit of your choice
Grated/Flaked Chocolate
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