Layered yogurt and berry jelly

Ingredients

For 1 serving

• Nonfat Greek yogurt100 g
• Blueberries50 g
• Raspberries50 g
• Gelatin sheets2
• Honey10 g

Contains: lactose,

In season: June – September

Method

1. Soak the gelatine sheets in a bowl of cold water for 10 minutes, until soft; meanwhile rinse the blueberries and raspberries.
2. Put the berries in a small pan with half the honey and cook over medium heat for 3 minutes, until they release their juice and the raspberries start to break down.
3. Take off the heat, squeeze out half the gelatine and stir it into the hot fruit until dissolved, then pour into a glass and leave to set in the fridge for an hour, until firm.
4. Heat a spoonful of water until very hot, dissolve the rest of the squeezed gelatine in it and stir it into the Greek yoghurt with the remaining honey.
5. Pour the yoghurt over the set fruit layer and refrigerate for another 2 hours to set.