Servings per dessert: 31
Serving weight: 80 g
EQUIVALENTS: 1/2 LOW-FAT DAIRY EQUIVALENT & 1/3 FRUIT EQUIVALENT
For the biscuit:
130 g (1 cup) light soft margarine
6 g (1 teaspoon) JOTIS Baking Powder
250 g (2 cups) JOTIS All Purpose Flour
A little vanilla essence
25 g grated coconut
10 g (1/2 cup) Sweet & Balance Tabletop Sweetener
Zest of 1-2 lemons
For the yoghurt cream:
800 g (4 tubs) yoghurt, 2% fat
300 ml (1 1/2 cups) coconut milk
200 ml (1 cup) sugar-free orange juice
For the jelly:
2 sachets (20 g) JOTIS Gelatin Sheets
2 packets Sweet & Balance Mix for Jelly Dessert Cherry-Flavoured
1200 ml (5 1/2 cups) water
For the biscuit crust:
Place all the ingredients for the biscuit in the mixer bowl and beat with the flat beater, until the dough is smooth. Spread the dough in 2 oblong baking pans (30 cm long). Bake in a preheated oven, at 200°C, for about 30 minutes.
For the cream:
Soak the JOTIS Gelatin sheets in cold water, according to the instructions on the packet. In a small pot, place ½ cup orange juice and bring to the boil. Add the soaked gelatin and stir, until it dissolves. Remove from heat and let the mixture cool down.
Add the remaining ingredients for the cream in the mixer and beat lightly. Add the orange mixture and beat lightly, until smooth. Refrigerate the cream, until cold, and spread over the 2 pans with the biscuit.
For the jelly:
Prepare the 2 Sweet & Balance Mix for Jelly Dessert Cherry-Flavoured packets, according to the instructions on the box, let the mixture cool down and pour over the 2 pans. Refrigerate, until the jelly is solid.
Tip: Instead of the 2 oblong baking pans, you can use an oblong glass baking dish, 22 x 34 cm or 24 x 30 cm.
An all-time favourite sugar-free dessert for all ages, thanks to the Sweet & Balance line of products.