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Healthier knickerbocker glory

Name: Healthier knickerbocker glory
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 23g sachet sugar-free raspberry jelly; 200g British strawberries, hulled; 200g British cherries, 4 left whole to decorate, the remaining fruit stoned; 1 tbsp agave nectar (we like The Groovy Food Company); 100ml double cream; 150g Greek yogurt; 2 tbsp golden icing sugar; 8 tbsp cornflakes; 50g chopped roasted hazelnuts to decorate; For the frozen yogurt; 500g fat-free Greek yogurt; 50ml skimmed milk; 1 tbsp honey or agave nectar; 100g frozen raspberries; 2 tsp lemon juice; 1 tbsp vanilla extract (we like Nielsen-Massey)

Published: 31 May 13
Updated: 18 Mar 24

We’ve slimmed down the calories in this classic retro dessert recipe but kept the crunchy, creamy, syrupy glory.

Easy
June 2013

Test kitchen approved

Serves 4
30 min plus churning and freezing

We’ve slimmed down the calories in this classic retro dessert recipe but kept the crunchy, creamy, syrupy glory.

Nutrition: per serving

Calories: 491kcals
Fat: 21.6g (8.9g saturated)
Protein: 34.4g
Carbohydrates: 35.4g (32.2g sugar)
Fibre: 3.4g
Salt: 0.4g

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Ingredients

23g sachet sugar-free raspberry jelly
200g British strawberries, hulled
200g British cherries, 4 left whole to decorate, the remaining fruit stoned
1 tbsp agave nectar (we like The Groovy Food Company)
100ml double cream
150g Greek yogurt
2 tbsp golden icing sugar
8 tbsp cornflakes
50g chopped roasted hazelnuts to decorate

For the frozen yogurt

500g fat-free Greek yogurt
50ml skimmed milk
1 tbsp honey or agave nectar
100g frozen raspberries
2 tsp lemon juice
1 tbsp vanilla extract (we like Nielsen-Massey)

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Method

For the frozen yogurt, whizz the 500g yogurt in a food processor with the milk, honey/agave nectar, frozen raspberries, lemon juice and vanilla until combined. Transfer the mixture to an ice cream maker, churn until smooth, then store in a lidded container in the freezer until needed. (Or pour the mixture into a lidded container, cover and freeze. Check every 30 minutes; when the mixture starts to freeze, beat it with a fork to break up the ice crystals. Repeat every hour for 5 hours or until frozen, then whizz in a food processor.)
Meanwhile, in a medium bowl, dissolve the jelly in 285ml boiling water. Leave to cool, then put in the fridge for 2-3 hours or until set.
In a food processor, whizz half the strawberries with the stoned cherries. In a pan, dissolve the agave nectar in 2 tbsp water over a medium heat. Once bubbling, stir in the puréed fruit and heat for 3 minutes or until thickened. Set the syrup aside to cool, then strain it through a sieve, discarding the pips.

Remove the frozen yogurt from the freezer to soften slightly. In a mixing bowl, whip the double cream with the 150g yogurt and icing sugar until the mixture just holds its shape.
To assemble, divide the cornflakes among 4 tall glasses, add a drizzle of the syrup, then the frozen yogurt, then the jelly. Thinly slice the remaining strawberries and slide them inside the glasses, then top with the cream mixture, hazelnuts and the remaining whole cherries.