Wednesday, September 11, 2013

Low Fat Raspberry Dessert

  • 400 g tinned raspberries in juice (undrained and in juice, not syrup)
  • 11 g sachet unflavored gelatin
  • 5 tablespoons very low-fat plain yogurt
  • 200 g very low-fat cream cheese
  • 23 g sachet sugar-free raspberry gelatin
  • 125 ml boiling water


  1. Spoon 2-3 tbsp of the raspberry juice into a bowl and sprinkle on the gelatin. Leave to soak for a couple minutes.
  2. Place the raspberries and remaining raspberry juice into a pan and bring to a boil.
  3. Add the soaked gelatin and simmer until dissolved. Remove from heat.
  4. Pour raspberry/gelatin mixture into a medium sized bowl (mine is 17cm across by 5cm deep) and leave to cool for a few minutes.
  5. Place in the fridge for a minimum of 1 hour or until partially set (the mixture doesn't need to be totally set, just set enough to take the creamy topping).
  6. Add your sachet of raspberry jelly to the boiling water and mix well until all the granules have dissolved. Leave to cool for 5-10 minutes.
  7. In a separate bowl, mix the yogurt and cream cheese together until smooth.
  8. Carefully add the cooled jelly mixture and stir well (it takes a bit of stirring to get it all mixed together properly).
  9. Remove the bowl of set raspberries from the fridge and top with the raspberry cream cheese mixture.
  10. Leave to cool a little longer and put back in the fridge for 2 hours or until totally set.
  11. Serve! Mmmmm!

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