Pink Fluff

Instructions

1. Put the raspberry jelly crystals in a bowl.
2. Pour ½ pint boiling water over them and stir until completely dissolved.
3. Leave the mixture to cool until just warm (not hot).
4. Add the 500 g natural yoghurt.
5. Whisk well until the mixture becomes light and bubbly.
6. Pour into serving glasses or bowls.
7. Place in the refrigerator for about 3 hours until set and fluffy.
8. Garnish with fresh raspberries before serving.

Notes

Texture: light, airy, mousse-like.

Works well as a low-calorie dessert.

You can also blend the raspberries into the mixture for stronger flavor.