Ingredients
- 500g fat-free Greek yogurt
- 1 packet sugar-free lemon jelly (about 11–12g)
- 250ml boiling water
- Juice of 1 lemon
- Zest of 1 lemon
- 1–2 tbsp sweetener (optional)
- 1 tsp vanilla extract (optional)
Optional Toppings
- Fresh strawberries or blueberries
- Crushed digestive biscuit crumbs
- Mint leaves
- Light whipped cream
Method
- Empty the sugar-free lemon jelly crystals into a heatproof bowl.
- Pour over the boiling water and stir thoroughly until completely dissolved.
- Leave the jelly mixture to cool for about 10–15 minutes. It should still be liquid but no longer hot.
- In a separate large bowl, whisk together the Greek yogurt, lemon juice, lemon zest, sweetener, and vanilla extract until smooth.
- Slowly pour the cooled jelly mixture into the yogurt while whisking continuously to keep it silky and lump-free.
- Continue whisking for 1–2 minutes until light and airy.
- Spoon evenly into ramekins, jars, or dessert glasses.
- Refrigerate for at least 2 hours until thick, chilled, and mousse-like.
- Add toppings just before serving.
Storage
- Keep refrigerated for up to 3 days.
- Not suitable for freezing once fully set.
Slimming Tip
Using fat-free yogurt and sugar-free jelly keeps this dessert low syn while still creamy and satisfying.
