White chocolate raspberry jelly eggs

Author: Jenny de Montalk - BA, GDipJourn, Editor

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These cute jelly-ful eggs each cradle a sweet 'n fruity surprise. What a crack-up!

Serves: 4

Time to make: 2 hrs

Hands-on time: 10 mins

Ingredients

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4 x 20g white chocolate
hollow Easter eggs, carefully halved lengthwise
1 sachet low-sugar raspberry jelly (we used Aeroplane)
8 strawberries, diced
20 raspberries
Fresh mint leaves
2 teaspoons shredded coconut, to garnish (we toasted ours)

Instructions

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1 In a mixing bowl, make jelly according to packet instructions. Transfer to a jug and set aside to cool but not fully set. Keep an eye on it; you want it to still be pourable but just starting to set and cool enough not to melt the chocolate.

2 Arrange the fruit evenly among the egg halves.

3 Pour jelly over fruit to fill egg halves (there may be some left over). Carefully transfer to fridge to set for 2-3 hours or overnight. You may need to prop them against something to keep them level.

4 Just before serving, sprinkle over chopped mint leaves and coconut.

Nutrition Info (per serve)

Calories 130 cal

Kilojoules 550 kJ

Protein 3.3 g

Total fat 7.6 g

Saturated fat 4.8 g

Carbohydrates 12.7 g

Sugar 12.5 g

Dietary fibre 1.3 g

Sodium 40 mg

Calcium 56 mg

Iron 0.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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