Instructions
Line a 7×7 inch square tin or dish with baking paper.
Soak the gelatine leaves in cold water for 5 minutes until softened.
Meanwhile, gently warm the banana custard yogurts in a saucepan over low heat. Do not allow them to boil.
Squeeze excess water from the gelatine leaves and stir them into the warm yogurt mixture until fully dissolved and smooth.
Pour the mixture into the lined tin and refrigerate for around 1 hour until lightly set.
Prepare the strawberry sugar-free jelly according to the packet instructions and allow it to cool slightly.
Carefully pour the cooled jelly over the custard layer and return to the fridge until completely set.
Melt the chocolate gently in the microwave or over simmering water, then spread or drizzle a thin layer over the top.
Chill again for 15–20 minutes until the chocolate has hardened.
Slice into 18 squares and serve cold.
Approx. less than 1.5 syns per square depending on products used.
