Jelly Berry Panna Cotta Cake Recipe
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This low calorie Jelly Berry Panna Cotta Cake is tremendous simple to make and versatile. Put together this recipe in your meal prep days to have a refreshing and candy deal with readily available for the week forward.
Use any fruit you have got readily available on this recipe. Keep away from utilizing contemporary pineapple, paw paw or kiwi fruit because the jelly received’t set.
Any time is the right time for a candy deal with and The Wholesome Mummy appoffers you lots of of wonderful desserts and snacks that the entire household will love on any and each event.
It’s good for a celebration or only a yummy deal with at 45 energy per serve and $1.16 per serve.
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Substances
- 1 punnet strawberries, quartered (250 grams)
- 1 cup blueberries, contemporary or frozen (250 grams)
- 1 cup contemporary or frozen raspberries (250 grams)
- 4 satchets strawberry Jelly Lite low sugar jelly crystals (36 grams)
- 4 cups boiling scorching water (1000 grams)
- 2 cups chilly water (500 mls)
- 1 cup reduced-fat Greek pure yoghurt (250 grams)
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Directions
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Place all fruit in a spherical 23cm x 6cm silicone cake mould and unfold evenly.
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Place two sachets of jelly in a big glass bowl and add two cups of boiling water, stir to dissolve crystals.
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Add 2 cups of chilly water, stir to mix and pour over fruit.
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Place cake within the fridge for 3-4 hours to set.
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As soon as the highest layer is about, make the Panna Cotta layer by putting two sachets of jelly in a big glass bowl and add remaining two cups of boiling water, stir to dissolve crystals. Enable to barely cool on the bench (about 20 minutes).
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Add yoghurt to the cooled liquid and whisk with a fork till the combo is freed from lumps.
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Pour over the jelly layer of the cake and return to the fridge for an extra 3-4 hours to fully set.
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This recipe makes 12 serves. Leftovers might be saved in an hermetic container for as much as 2 days.
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