Summer Fruity Jellies
Recipe by Benecol Chef
15m Prep
0m Cook
0.8g per serving
Loved by all the family
Serves 2
Serving Info:
One serving contains 0.8g of your daily requirement of 1.5-2.4g of plant stanols
Ingredients:
- - 6g gelatine
- - 110g strawberries, hulled and roughly chopped
- - 110g raspberries
- - 2 x 120g Benecol® Summer Fruits yogurts (we used 1 Strawberry & 1 Raspberry)
Method:
- Soak the gelatine sheets in just enough cold water to cover them, for 5 minutes. Drain squeezing out the excess water.
- Reserving a couple of strawberry slices and some raspberries for decoration, place them in a bowl and use a hand blender (or place in a food processor) to blend to a purée.
- Transfer the purée to a small pan and heat gently with the gelatine, stirring until dissolved. Do not let it boil. Remove from the heat.
- Stir the yogurt into the fruit purée then spoon into the basins and chill for about 2 hours until set. To serve, tip out the jellies onto a serving plate – you may need to dip the moulds in hot water to loosen them. Serve with the reserved fruit.
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Nutrition Information
Per serving (238g)
Plant Stanol intake (g)
0.8
Energy (kJ/kcal)
573/137
Protein (g)
8.5
Carbohydrate (g)
23.7
of which sugars (g)
20.9
Fat (g)
1.0
of which saturates (g)
0.2
of which mono-unsaturates (g)
0.2
of which poly-unsaturates (g)
0.2
Salt (g)
Trace
Fibre (g)
3.0