Ingredients
9g sachet Aeroplane Jelly Lite Orange Mango Flavour
250ml (1 cup) boiling water
100g mango flesh, pureed
450g tub Chobani Coconut Blended Yoghurt
500ml (2 cups) VitaSoy Coco-nut mILK
2 Tbsp caster sugar
Extra 80ml (1/3 cup) boiling water
3 tsp powdered gelatine
2 oranges, segments removed, chopped
3 passionfruit, pulp removed
2 Tbsp coconut chips, toasted
Method
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Put 8 x 160ml (2/3 cup) dariole moulds or dishes on a tray. Put jelly crystals in a heatproof jug. Pour over boiling water and stir until crystals dissolve. Add mango and enough cold water to make 500ml (2 cups). Pour mixture evenly between moulds. Refrigerate for 30-45 minutes or until jelly begins to set.
2. Whisk yoghurt and coconut milk in a large jug. Set aside. Put sugar and extra water in a small heatproof bowl. Sprinkle over gelatine and stir until almost dissolved. Put gelatine mixture in microwave and cook on high/100% for 10 seconds. Stir until gelatine dissolves. Set aside for 10 minutes to cool slightly. Whisk gelatine mixture into yoghurt mixture. Pour evenly over jelly. Refrigerate for 6 hours or until set.
3. Dip moulds in hot water for a few seconds then turn out onto serving plates. Top with orange pieces and drizzle with passionfruit. Sprinkle with coconut chips and serve.
Nutrition info PER SERVE: 579kJ, protein 6g, total fat 4.6g (sat. fat 3.2g), carbs 16g, fibre 4g, sodium 53mg. Carb exchanges 1. GI estimate medium. Gluten free.
