Lemon Meringue Jelly Pie Overnight Weet-Bix

Ingredients

• 33 g Weet-Bix (about 33 g; crushed for the base)
• 50 ml Unsweetened almond milk (plus boiling water to soak the Weet-Bix; amount of water not stated)
• 160 g Lemon Greek yogurt (Chobani Greek Yogurt Lemon)
• 0.25 serve Lite jelly (Aeroplane Lite Jelly, mango passionfruit flavour; prepare the jelly before layering; package serving size/quantity not specified)
• 10 g Mini meringue pieces (Woolworths Select; add in the morning)

Steps

1. 1

   Prepare the lite mango-passionfruit jelly according to its package directions; the post specifies ¼ serve but does not give the liquid amounts or preparation details.

2. 2

   For the Weet-Bix base, crush the Weet-Bix and add the 50 ml almond milk and enough boiling water to soak it. The amount of boiling water is not specified.

3. 3

   Press or arrange the soaked Weet-Bix as the base layer; the exact shaping method is not stated in the source.

4. 4

   Spread the lemon Greek yogurt over the Weet-Bix layer.

5. 5

   Spoon a thick layer of prepared jelly over the yogurt layer.

6. 6

   Cover and leave to set overnight.

7. 7

   In the morning, top with the mini meringue pieces and serve.

Notes

The post's written caption lists 315 kcal, 18.8 g protein, 43.8 g carbohydrates and 3.4 g fat; on-screen nutrition text instead shows 315 kcal, 18.8 g protein, 48.3 g carbohydrates and 3.9 g fat. Follow the exact product-label quantities shown for Weet-Bix, almond milk, lemon Greek yogurt, lite jelly and meringue. The amount of boiling water and the jelly preparation liquid are not specified.

Nutrition per serving

• breakfast
• dessert
• high-protein
• vegetarian
• overnight
• no-bake
• meal-prep