Shopping list
6g gelatine
110g strawberries, hulled and roughly chopped
110g raspberries
2 x 125g Benecol® Summer Fruits yogurts (choose any delicious flavour)

Summer Fruity Jellies

15

PREP

0

COOK

0.8

STANOLS

2

SERVES

Description

The perfect dessert during  those long summer days.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Soak the gelatine sheets in just enough cold water to cover them, for 5 minutes. Drain squeezing out the excess water.
  2. 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 puree.
  3. Transfer the puree to a small pan and heat gently with the gelatine, stirring until dissolved. Do not let it boil. Remove from the heat.
  4. Stir the yoghurt into the fruit puree then spoon into the basins and chill for about 2 hours until set. To serve, tip out the jellies onto a service plate - you may need to dip the moulds in hot water to loosen them, Serve with the reserved fruit.

 

Summer Fruity Jellies

15

PREP

0

COOK

0.8

STANOLS

2

SERVES

Shopping list
6g gelatine
110g strawberries, hulled and roughly chopped
110g raspberries
2 x 125g Benecol® Summer Fruits yogurts (choose any delicious flavour)

Description

The perfect dessert during  those long summer days.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Soak the gelatine sheets in just enough cold water to cover them, for 5 minutes. Drain squeezing out the excess water.
  2. 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 puree.
  3. Transfer the puree to a small pan and heat gently with the gelatine, stirring until dissolved. Do not let it boil. Remove from the heat.
  4. Stir the yoghurt into the fruit puree then spoon into the basins and chill for about 2 hours until set. To serve, tip out the jellies onto a service plate - you may need to dip the moulds in hot water to loosen them, Serve with the reserved fruit.