This fruit pudding recipe from Cheryleita Downie at Contours Glen Innes is so yummy that she swears her guests don't even realise it’s a low-calorie dessert!

We put it to the test and can now happily vouch for its deliciousness.

Ingredients:

• 2 different flavours and colours of Weight Watchers jelly
• Selection of fruits: berries, strawberries, grapes, peaches all work well (citrus, banana and Kiwi do not  as they are too acidic).
• 1 cup (approx) light cottage cheese
• 1 cup (approx) low-sugar fruit yogurt (I like Strawberry Fresh & Fruity Lite)
• 2 tablespoons (approx) artificial sweetener or sugar
• 1 tablespoon (approx) slivered almonds (optional)

Method:

1. Make first layer of jelly, pour into a large, pretty glass bowl. Allow to firm up in fridge a little so fruit does not sink straight to the bottom. Add a layer of the lightest fruit.
2. Once first layer is set firm, (around 3 hours) repeat with next layer of jelly and fruit.
3. Repeat as many times as you like but leave room at the top of the bowl for the cottage cheese and yogurt layer.
4. Mash as much cottage cheese up with sweetener or sugar as needed to cover the top with a good layer. Just before serving cover the top of the jelly with the cottage cheese mixture.
5. Top off with a decorative layer of yogurt and some more berries, maybe even some slivered almonds if you like.

Notes & Variations:

• Add the Cottage Cheese layer as late as possible as the jelly colour stains it.
• If you do not add sweetener to the cottage cheese, it has a tart, cheesecake taste that I quite like. Make a small ammount to test what tastes good to you.
• Try mixing in extra light cream cheese for an even greater cheesecake effect.
• The main thing is this dessert looks really pretty, requires no cooking and is a perfectly healthy, low-sugar, high-protein pudding (and no one will know!).
• If you can’t serve a Christmas dessert without a wee spot of the old Sherry or Brandy, try making up one or two of the jellies with half water, half sherry.