Ingredients
- Bottom Layer:
- 1 packet Cranberry Raspberry Jello Lite
- Middle Sponge Layer:
- 1/2 cup/75g/2.6 oz Wholemeal flour
- 1/8 cup/12g/0.4 oz Almond meal
- pinch salt
- 1 tbsp/15g/0.5 oz Coconut oil
- 1 tbsp/14g/0.5 oz Natvia
- 1 tbsp/20ml/0.7 oz Coconut water
- Top Yoghurt Layer:
- 1 container Chobani fat free Yoghurt (flavour of preference)
- To Taste Natvia or Honey
Directions
Bottom Jelly Layer:
- Cranberry Raspberry Jelly Lite. Make as per packet instructions. Pour into 3 glasses and add in chopped up fruit of choice. I used strawberries.
- Put in the fridge to set for 4 hours or more.
Middle Sponge Layer:
- Preheat oven to 180C/350F and spray a loaf tin with coconut oil.
- Mix all ingredients together in a bowl. It will be pretty dry.
- Push ingredients into loaf tin with fingers, until you get a firm even later.
- Bake for 20mins. Cool completely on a wire rack.
Top Yoghurt Layer/Assembly
- Once jelly is set, top with sponge broken up into bite sized pieces.
- Top with yoghurt layer and top with fresh fruit of choice. Enjoy!
