This recipe came to mind when all the family were tired of heavy meals from xmas, so this lighter alternative was just perfect. This thing will cheer you up on a dull winter day, or, in fact, any other day!
Raspberry and Mango Yoghurt and Jelly Layered Cake
With real mango cubes and fresh raspberries in a jelly:). You can make your own version of this delight by taking the base off completely, so there are literally no calories left. Otherwise, this big slice will add 318 calories to your daily count... that is if you care, of course! It is still tasty, no matter what you count! And not overly sweet, just the way I like it. I think it is very easy to make, but it looks sooo good on the table, that your guests might think you bought it in a patisserie.
- 500 g natural yoghurt
- 11 whole gelatin leaves
- 2 whole packs of sugar free raspberry jelly sachets
- 200 g digestives
- 120 g butter melted
- 0.5 cup mango cubes
- 150 g fresh raspberries
- Chop the digestives into fine crumbs.
- Add the melted butter (or coconut butter for a touch of coconut flavour that goes really nicely with mango).
- Press this into a tin and leave in the fridge to set.
- Melt 8 gelatine leaves in a little water over low heat.
- Pour the melted gelatine into the yogurt and mix really well really fast. Do not leave as it starts to set almost immediately!
- Mix in chopped mangoes, I took half a cup.
- Put the yogurt-mango mixture on top of the digestive base and make flat.
- Leave in the fridge for 1-2 hours. It has to be set really well before you pour the jelly on top.
- For the jelly, take 2 packets of the jelly and double the amount for the pint of water. Add 3 more leaves of gelatine for it to set together with the raspberries.
- For the final part, take the cake out of the fridge and carefully pour the cold jelly liquid on top of the raspberries sitting on top of the yogurt. Do not splash, be gentle.
- Leave in the fridge for 2-3 hours until set. Enjoy!