Bursting with summer flavour of fruit,

this creamy dish is perfect for 

dessert but just as tasty for a 

breakfast treat.

1 tub     (650 g) Astro Bio Best 

          omega 3 raspberry yogurt

1 cup     (250 mL) unsweetened 

          cranberry juice

2 tbsp    (25 mL)granulated sugar

2         envelopes (7 g each) 

          unflavoured gelatin

1 cup     (250 mL) fresh or frozen

          blueberries

1/2 cup   (125 mL) fresh or frozen 

          raspberries

Berry Sauce:

2 cups      (500 mL) frozen mixed 

             berries

2 tbsp      (25 mL) granulated sugar

1/2 tsp     (2 mL) grated lemon rind

2 tbsp      (25 mL) lemon juice 

1 tbsp      (15 mL) cornstarch

1. In large bowl, whisk together 

yogurt and 1/3 cup (75 mL) of the 

juice; set aside.

2. In saucepan combine sugar, gelatin 

and juice. Let stand 5 minutes. Cook, 

and stirover low heat for about 5 

minutes or untilgelatin dissolves

3. Gradually whisk gelatin mixture 

into yogurt and juice mixture. Stir 

in blueberries and raspberries and 

ladle into six 3/4 cup(175 mL) 

ramekins.Cover and refrigerate for 

atleast 4 hours or up to 2 days

Berry Sauce:

1.In saucepan bring berries, sugar, lemon

rind and juice to boil over medium high heat.

Stir together cornstarch and 1 tbsp (175 mL)

of water. Add to beries and cook, stirring for

1 minute or until thickened.

2. Let cool slightly befor serving with 

fruit custard

Make 6 servings 

NUTRITIONAL FACTS:

per serving

calories: 210

protein:  6 g

fat: 2g

carbohydrate: 43 g

fibre: 2 g

Low in fat ( 8% calories by fat)

Good source of Omega 3, Fatty Acids,

Vitamin C, Vitamins B2 and B12 and Calcium