Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 12

Prep time: 45 mins

Cooking time: 10 mins


  • 110g strawberry coconut yoghurt
  • 100g vanilla meringue kisses
  • 1 pkt berry jelly, made as instructed
  • 3 cups almond milk
  • 1/3 cup gf custard powder
  • 3 tbsp natvia or sweetener
  • 1 tsp vanilla extract
  • 12 cherries, pitted and halved
  • 1 white peach, cut into 2cm wedges
  • 1 yellow peach, cut into 2cm wedges
  • 1 white nectarine, cut into 2cm wedges
  • 1 yellow nectarine, cut into 2cm wedges
  • 6 strawberries, halved
  • 125g raspberries
  • 125g blueberries
  • 60 mls lemon juice
  • 1/4 cup natvia


  • Custard: In a saucepan, heat 2.5 cups of almond milk, to boiling point.
  • Stir custard powder and natvia into last half cup of milk, and add to hot milk.
  • Stir until thickened, set aside to cool.
  • Fruit: In a glass bowl, add stone fruit, strawberries, half the raspberries and half the blueberries, lemon juice and natvia and mix.
  • Roughly chop the jelly and spread over the fruit.
  • Pour the cooled custard over the jelly. (if warm, the jelly will melt).
  • Decorate with meringue kisses, strawberry yoghurt, and remaining raspberries and blueberries.
  • Chill for 2-3 hours, Enjoy!



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