• 9g sachet lite strawberry jelly crystals
  • 1 cup boiling water
  • 210g packet/cups chocolate fudge steamed puddings
  • 250g strawberries, sliced
  • 1 cup raspberries
  • 4 scoops reduced-fat vanilla frozen yoghurt
  • 4 scoops reduced-fat strawberry frozen yoghurt
  • Milk choc bits and chocolate wafer sticks, to serve

Step 1. Place jelly crystals in a large heatproof jug. Add boiling water. Stir to dissolve. Stir in 1 cup cold water. Pour into a 3cm-deep, 16cm x 26cm (base) slice pan. Refrigerate for 4 hours or until set. Cut jelly into 2cm cubes.

Step 2. Using a spoon, break puddings into small pieces. Spoon puddings and sauce into the base of four 1 1/2 cup-capacity glasses. Top each with half the jelly, strawberries, raspberries and scoop of vanilla frozen yoghurt. Repeat layers with remaining jelly, strawberries and raspberries. Top each with 1 scoop strawberry frozen yoghurt. Serve sprinkled with choc bits and wafer sticks