Slimming World: Jelly sweets: Add 2 sachets sugar free jelly with 2 sachets powdered gelatine to half pint boiling water & mix well. Pour 2/3 into flat dish put in fridge to set. Mix mullerlight yoghurt into last 1/3 of jelly and mix well. When first layer set add the yoghurt/jelly mix to top and put in fridge. 3 syns for the lot.
~PASSION FRUIT MOJITO~ Ingredients: 75 ml Havana Club® dark rum, 1 tsp(heaped) Muscovado sugar, 6 lime wedges, 10-12 mint leaves, 50 ml passion-fruit puree, 50 ml soda, 2/3 of a glass crushed ice. Crush well the limes, sugar, soda, 8 to 10 mint leaves and a tsp of crushed ice. Then add rest of ice with passion fruit and rum. Mix vigerously for one minute. Garnish with rest of mint and a straw.