PREP 15 mins | SERVES 4-6
Plums are in abundance around Anzac Day and this dessert is so easy to make!
INGREDIENTS
1 x 85g pkt raspberry jelly crystals
1½ cups boiling water
⅓ cup cold water
750g ripe plump plums (like the Autumn Giant variety)
1½ cups thick natural reduced fat yoghurt
4 Anzac biscuits, roughly crumbled
METHOD
STEP 1: To make raspberry jelly, place jelly crystals into a large heatproof jug or bowl. Add 1½ cups boiling water and stir until crystals dissolve. Stir in ⅓ cup cold water. Pour into a 20cm square cake pan, cover and chill for 3-4 hours or until firm.
STEP 2: To serve, cut plums into wedges and arrange in a large shallow serving dish. Using a spoon, rough the jelly and spoon over the plums. Top with yoghurt, sprinkle with Anzac biscuit crumbs and serve.