(at time of publication)
- ¼ cup water
- 2 teaspoons gelatine
- ¾ cup sweetened fruit juice, to taste if needed (bottled, canned or fresh)
- puréed or sliced fruit (berries, peaches, crushed pineapple, cranberries, banana…)
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1 Put water and gelatine in a bowl over a pan of simmering water and stir until the gelatine is dissolved.
2 Add juice and mix well. Cool the jelly until it begins to thicken, then add the fruit. Pour into a mould and refrigerate until set. (If you don't have a jelly mould, you can use a teacup or empty yoghurt pottles or ice cube trays; all sorts of containers create interesting shapes. Spray the mould lightly with cooking spray before adding the jelly.)
3 When set, invert over a plate. If the jelly does not come away immediately, run the mould under the hot tap very quickly then invert over a plate.
Nutrition Info (per serve)
Total fat 1.2g
–Saturated fat 0g
Dietary fibre 0.3g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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