11.5g sachet Hartley’s Raspberry Sugar Free Jelly crystals
100g fresh or defrosted frozen raspberries, plus extra to decorate
12g sachet powdered gelatine
175g pot Müllerlight Cherry yogurt
1 Put the jelly crystals in a measuring jug. Add 150ml boiling water and 100ml cold water, stirring until dissolved. Allow to cool.
2 Divide the raspberries between 4 deep, individual heart-shaped or round ramekins in a single layer. Divide the cooled jelly mixture over the top, just covering the raspberries. Cover with cling film and freeze for 15-20 minutes, or until just starting to set.
3 Meanwhile, put 100ml boiling water in a measuring jug. Add the gelatine, stir until dissolved and leave to cool. Whisk in the yogurt and divide the mixture between the ramekins. Chill for 6-8 hours, or until firmly set.
4 When ready to serve, dip the ramekins into warm water for a few seconds, then carefully turn out onto small serving plates. Serve immediately with the extra raspberries.