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Summer Pudding Jelly with Vanilla & Honey Greek Yoghurt

Make this jelly in the summer using seasonal British berries and there will be no need to add honey to your yoghurt topping. Substitute the berries for other fruit out of season.

Serves: 4
Prep Time: 5 minutes
Cooking Time: 6 minutes
Setting Time: 1-2 hours

Wheat Free, Gluten Free, Vegetarian


  • 400ml grape juice
  • ¼ teaspoon agar-agar powder (vege alternative to gelatin)
  • 50g fresh ripe raspberries
  • 50g fresh ripe strawberries, hulled and halved
  • 50g fresh ripe blueberries
  • 100ml greek yoghurt
  • ¼ teaspoon vanilla paste
  • 1 teaspoon honey
  • 4 fresh mint leaves


  • Bring the grape juice to the boil in a small, heavy based pan, stir in the agar-agar powder and simmer for 2-3 minutes, stirring until dissolved. Remove from the heat and allow to cool until beginning to thicken.
  • As soon as the jelly starts to set, divide the raspberries, strawberries and blueberries between four ramekins or dessert glasses.  Pour over the jelly.  Chill in the fridge for 1-2 hours until set.
  • Mix the greek yoghurt, vanilla paste and honey together in a small bowl until well combined.

To Serve

  • Remove the jellies from the fridge and spread the yoghurt over the top in a layer.  Decorate with a mint leaf.

Jennifer’s Tip

Vegeset is just as good as good as agar agar and it is cheaper! You can buy it at, otherwise use gelatin, and follow the packet instructions.

This recipe is from Jennifer’s book, The Diet for Food Lovers available on Amazon (The Orion Publishing Group). Jean Cazals Photography