Müllerlight marbled raspberry & cranberry dessert

1. Dissolve the jelly crystals in 300ml/half pint boiling water, then add a further 150ml/quarter pint cold water.
2. Press the raspberries through a sieve trying to extract as much puree as possible, whisk this puree into the jelly. Refrigerate until beginning to set, whisking a few times to keep the jelly at an even consistency.
3. Spoon the jelly into four glasses then add the yogurt, swirl together then return to the fridge to set.
4. Decorate with a swirl of cream and a sprinkling of chocolate just before serving.

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