Strawberry Yogullies

Yogullies are what I call jellies that have been made with yoghurt. These jellies are wonderful to finish off a summer evening meal or for the kids when out of school for the summer break. What a wonderful way to get them to have at least one of their '5 a day'. Make them a day in advance so they have plenty of time to set.

Ingredients:
6 sheets of gelatine
600ml strawberry and apple juice
250g strawberries
15ml icing sugar
150g Greek yoghurt

Method:
Soak the gelatine in 60ml of cold water for 10 minutes. Heat 150ml of the strawberry and apple juice in a small pan. When hot, remove from the heat and add the gelatine, squeezing out the excess water from the gelatinous mass. Stir until all the gelatine has dissolved. Add the remaining juice and stir well.

Pour 200ml of the juice into a bowl and leave to set in the fridge. Divide the rest of the mixture between 6 small glasses and leave to chill in the fridge for about an hour and a half until almost set.

Keeping 3 small strawberries intact, hull the remaining fruit. Place the hulled fruit in a mini-blender with the icing sugar and most of the yoghurt, reserving about 6 teaspoonfuls for garnish. Pulse until the strawberries are roughly chopped. Stir this yoghurt mixture into the bowl of set jelly and divide between the glasses. Leave to set for a further half an hour.

Serve topped with the reserved yoghurt and half a strawberry each.