Berry Jelly Pots

Method

1. Put the gelatine sheets in a bowl of cold water and leave to soak for 5 minutes or until floppy. Pour the cranberry juice drink into a non-stick saucepan and heat gently until lukewarm.
2. Take the gelatine sheets out of the bowl and shake off the excess water. Drop them into the warm juice and stir until dissolved. Pour into a large jug and leave to cool for 30 minutes. Place six glass tumblers or dessert dishes on a small tray. Add a sponge finger to each glass. Divide roughly half the fruit between the glasses and pour over half the liquid jelly. Chill in the fridge for 1½ - 2 hours or until the jelly is set.
3. Add the remaining berries and the rest of the jelly to each tumbler, cover and return to the fridge for a further 60 minutes or until set. Eat within two days.