1 sachet Aeroplane Jelly Lite Tea Infusions Orange Blossom or Peach Tea jelly
500ml (2 cups) boiling water
500ml (2 cups) cold water
425g can mango slices in syrup, drained, thinly sliced
1 sachet Aeroplane Jelly Lite Tea Infusions Raspberry Licorice jelly
120g (1 cup) frozen raspberries
70g (¼ cup) low-fat vanilla yoghurt, to serve
Extra frozen raspberries, to serve (optional)
Put orange blossom jelly crystals in a large heatproof jug. Add 250ml (1 cup) of the boiling water and stir until crystals dissolve. Stir in 250ml (1 cup) of the cold water. Pour jelly evenly between 4 serving glasses. Divide mango between glasses. Put glasses on a tray and refrigerate for 2 hours or until jelly is just set.
2. Put raspberry licorice jelly crystals in a large heatproof jug. Add remaining boiling water and stir until crystals dissolve. Stir in remaining cold water. Pour mixture carefully over orange blossom jelly. Sprinkle over frozen raspberries. Return to fridge and chill for 3-4 hours or until set.
3. Remove serving glasses from fridge. Spoon over yoghurt and sprinkle over extra raspberries, if using. Serve.
Nutrition Info PER SERVE 445kJ, protein 2g, total fat 0.3g (sat. fat 0.1g), carbs 22g, fibre 3g, sodium 37mg. • Carb exchanges 1½. • GI estimate medium. • Gluten free.