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Mixed raspberry yoghurt & crème fraiche sundae topped with raspberry jelly by Nikki Legon

Mixed raspberry yoghurt & crème fraiche sundae topped with raspberry jelly by Nikki Legon

It may look indulgent but this dessert is light on the calories…

 

shutterstock 66885460225g of frozen raspberries

50g of caster sugar

Juice of 1 /2 lemon

4 sheets of leaf gelatine

1 tbsp of cassis added to 50 ml of water

100ml of water

6 tubs of low fat plain yogurt

500g of low fat crème fraiche

500g of frozen raspberries defrosted

 

 

1. To make the jelly, soak the gelatine in some cold water.

2. Crush all of the frozen raspberries in a small pan, with the sugar.

3. Add all the liquids and lemon juice and then heat gently, stirring occasionally, until the sugar has dissolved and the raspberries have broken down.

4. Squeeze out any water from the gelatine and stir into the raspberry mixture until completely dissolved.

5. Pass the mixture through a fine sieve, then chill until partially set.

6. Mix the yogurt and crème fraiche together, add the defrosted raspberries and combine.

7. Fill tall glass dishes with the mix, then top with the jelly.

8. Place in the fridge to set the jelly.

9. Serve with sponge fingers.