Makes 6

Hands-on time: 10 minutes

Hands-off time: 4 hours

INGREDIENTS

3 tsp powdered gelatin

1 cup Brookes® Low-Cal Lemon-Lime Squash

2 cups plain yoghurt

Serving suggestion: Lime slices

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Add the gelatin and a ¼ cup of water to a small bowl and stir to mix. Set aside for 5 minutes to allow the gelatin to bloom. *Chef’s Tip: Alternatively, use half a box of jelly powder with ½ a cup of water!

2. Add the Brookes® Low-Cal Lemon-Lime Squash and yoghurt to a large bowl and whisk until combined. *Chef’s Tip: Alternatively, use any flavour of Brookes® Low-Cal Squash!

3. Heat the set gelatin in the microwave for 20 seconds until it dissolves into a liquid. Add the melted gelatin to the yoghurt mixture and whisk until fully incorporated. *Chef’s Tip: Ensure it doesn’t boil as then it will lose its setting capabilities.

4. Divide the pudding between 6 dessert glasses and place in the fridge for 4 hours or until perfectly set.

5. Once set, garnish the pudding with lime slices and ENJOY!