- 1 x 410g tin fruit in juice
- 1 x 85g raspberry-flavoured jelly
- 500ml low fat flavoured joghurt
- Drain the fruit cocktail and measure the juice. Add enough water to make 250ml of liquid.
- Bring the juice and water to boil and then pour it over the jelly powder and cool, but do not allow to set.
- When the jelly just begins to set, fold the yoghurt and fruit through the jelly and mix well.
- Pour the mixture into six serving bowls, cover and refrigerate until it has set.