Lite Port Wine Jelly & Custard Cups

Name: Lite Port Wine Jelly & Custard Cups
Prep time: 20 min
Yield: 4
Ingredients: 1 x 9 g sachet Aeroplane Lite Port Wine Flavoured Jelly; 1 cup (250 mL) orange juice; 410 g can peach slices in juice, drained; 12 x pitted & halved cherries, fresh or frozen and thawed; 2 cups (500 g) Pauls Low Fat Vanilla Custard; 1 cup (250 g) plain Greek style yoghurt; ⅓ cup (80 mL) thickened cream; 1 tsp vanilla extract; 1 tbsp honey; 1 tbsp coconut or flaked almonds, toasted; 1 tbsp pistachios, toasted, roughly chopped

These sophisticated jelly cups look too good to believe and taste even better.

20 min

PREP TIME

11

INGREDIENTS

SERVINGS: 4

PREPARATION

1 Substituting the cold water for orange juice, in a jug prepare the port wine jelly as per pack directions. Set aside to cool completely, but not set.
2 Divide the peach slices and cherries between the serving glasses and pour over room temperature jelly to just cover fruit. Refrigerate until set firm (1-2 hours).
3 Using an electric mixer, whip the yoghurt, cream, vanilla and honey until soft peaks form. Cover and refrigerate until ready to serve.
4 To serve, top the set jelly with ½ cup of custard followed by a generous dollop of whipped yoghurt, and a sprinkle of toasted coconut and pistachios.

Hints

The look of the final dish will vary depending on the serving glasses used.
Thickened cream can be substituted with chilled, firm coconut cream.
Fresh/frozen cherries can be substituted with canned and drained black cherries.