Healthy Eating

information

Sugar-free jellies are one of the most popular slimming puds, and mixed with fruit they make a really impressive dessert. Using frozen fruit in this recipe speeds up the setting process of the jelly.

Tip: Try replacing the raspberries with a frozen summer fruit mixture and use a strawberry or raspberry jelly base instead - replace the orange juice with more water.

Serves: 6

Syns per serving: 1 Syn on Green, Original and Extra Easy

ingredients

511g/1lb 2oz frozen raspberries
2 x 14g sachets sugar free orange jelly crystals
142ml/¼pint freshly squeezed orange juice
mint sprigs, raspberries and orange zest to decorate

method

1. Place the frozen raspberries in a 908g/2lb loaf tin and return to the freezer until required. Dissolve the orange jelly crystals in 142ml/0.25pint boiling water, stirring well. Pour in 284ml/0.5pint cold water and allow to cool, then stir in the fresh orange juice.

2. Pour the prepared orange jelly liquid into the tin and push the raspberries down into the jelly to make sure they are all covered. Chill in the fridge for about an hour until set.

3. To serve, dip the loaf tin in hot water for a few seconds to loosen and invert on to a serving platter. Decorate the jelly loaf with fresh mint, raspberries and orange zest.

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