- 4 sheets leaf gelatine
- 6 tbsp sugar-free lemon or orange squash
- ½ lemon, zest only, finely grated
- 150g/5½oz fat-free natural yoghurt
- 200g/7oz mixed fresh berries (alternatively use frozen berries)
- small handful fresh mint leaves
- Put the gelatine sheets in a medium bowl and cover with cold water. Leave to soak for five minutes or until they soften. Turn them a couple of times to make sure they don’t stick together.
- Pour the squash, lemon zest and 100ml/3½fl oz of water into a small saucepan and heat very gently until just warm. Remove from the heat.
- Squeeze the gelatine sheets to remove excess water and then add to the pan, stirring until it melts in to the liquid.
- Stir in 250ml/9fl oz water and the yoghurt until they are thoroughly combined.
- Pour the jelly into four glass tumblers or dishes, cover with cling film and chill for 5-6 hours or overnight until set.
- Serve the jellies topped with fresh berries and mint leaves to decorate.