1 1/2 teaspoons (7.5 ml) gelatin

1 cup (250 ml) cranberry juice

2 tablespoons (30 ml) sugar

1 1/2 cups (375 ml) fresh fruit of your choice (blackberries, blueberries, raspberries)

1 cup (250 ml) 10% plain yogurt

2 tablespoons (30 ml) honey

1/2 cup (125 ml) store-bought granola

In a bowl, sprinkle the gelatin over 60 ml (1/4 cup) of juice. Let bloom for 5 minutes.

In a saucepan, heat the remaining juice and sugar until it dissolves. Add the gelatin and stir until melted. Allow to cool.

Divide the fruit into 4 dessert cups and pour in the juice. Refrigerate for 6 hours or overnight.

In a bowl, combine the yogurt and honey.

Scoop the yogurt on the fruit jelly and garnish with granola.

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