Snow-capped prosecco jellies

 Ingredients

  • 135g pack raspberry jelly, cut into cubes
  • 150ml Co-op cranberry juice drink 
  • 125g Co-op frozen summer fruits 
  • 75g pomegranate seeds
  • 20cl bottle Co-op Irresistible prosecco
  • 150g Co-op Greek style natural yogurt
  • 1 candy cane, crushed, to decorate
  • 4 rosemary sprigs, to garnish

    Method      

  1. Put the jelly cubes in a large heatproof jug, add 100ml boiling water and stir until dissolved
  2. Stir in the cranberry juice drink, frozen berries and pomegranate seeds
  3. Leave for 10 mins, then stir in the prosecco
  4. Divide the mixture between four glasses — we used wine glasses
  5. Chill in the fridge for 3-4 hours, or overnight if you have time, until set
  6. Just before serving, spoon the yogurt on top, sprinkle with the crushed candy cane and garnish with the rosemary sprigs