LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6
3-4 HR(S) 10 MINS
10 MINS
3-4 HR(S)
INGREDIENTS
½ box (40g) raspberry jelly powder
2 cups (360g) KelloggâsÂŽ Crunchy Granola, plus extra for garnish
Âź cup (57g) margarine, melted
3 cups double cream plain yoghurt
Serving suggestion:
Raspberries
Mint
METHOD
1. In a small jug, combine the raspberry jelly powder and 1 cup of warm water until dissolved. *Chefâs Tip: Use your favourite jelly flavour!
2. In a mixing bowl, mix the KelloggâsÂŽ Crunchy Granola and margarine until well combined. Add the granola mixture to the base of the glasses and gently press the mixture down with the back of a tablespoon.
3. In a mixing bowl, mix the yoghurt and half of the jelly until well combined.
4. Divide the yoghurt-jelly mixture between the glasses to form the second layer of the desert and allow it to set well for 2 hours in the fridge.
5. Once the yoghurt layer has set, carefully pour the remaining jelly mixture onto the yoghurt layer over the back of a tablespoon and refrigerate the dessert for 3 hours or until fully set.
6. Once set, garnish the cups with a sprinkle of granola. Top with fresh raspberries and mint and ENJOY!
4-Ingredient Berry Jelly Cups
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LEVEL:
EASY
SERVES:
6
TOTAL TIME:
3-4 HR(S) 10 MINS
PREP TIME:
10 MINS
COOK TIME:
3-4 HR(S)
4-Ingredient Berry Jelly Cups
INGREDIENTS
½ box (40g) raspberry jelly powder
2 cups (360g) KelloggâsÂŽ Crunchy Granola, plus extra for garnish
Âź cup (57g) margarine, melted
3 cups double cream plain yoghurt
Serving suggestion:
Raspberries
Mint
METHOD
1. In a small jug, combine the raspberry jelly powder and 1 cup of warm water until dissolved. *Chefâs Tip: Use your favourite jelly flavour!
2. In a mixing bowl, mix the KelloggâsÂŽ Crunchy Granola and margarine until well combined. Add the granola mixture to the base of the glasses and gently press the mixture down with the back of a tablespoon.
3. In a mixing bowl, mix the yoghurt and half of the jelly until well combined.
4. Divide the yoghurt-jelly mixture between the glasses to form the second layer of the desert and allow it to set well for 2 hours in the fridge.
5. Once the yoghurt layer has set, carefully pour the remaining jelly mixture onto the yoghurt layer over the back of a tablespoon and refrigerate the dessert for 3 hours or until fully set.
6. Once set, garnish the cups with a sprinkle of granola. Top with fresh raspberries and mint and ENJOY!