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Julie's Fruity Jelly

It's quick, simple and been going down a storm in the office in recent weeks. I'm not sure if it's the simplicity or the sweetness that's getting us the most... but once you've tried it you'll be hooked too!

At under 40 calories a serving, it's great for satisfying an afternoon sweet fix (and is keeping us away from the chocolate bars and biscuits!) Each recipe makes 4 servings (not all to be eaten in one day, mind!) and each serving contains 1 portion of fruit to add to your daily quota!

Strawberry Jelly with Summer Fruits

Nutrition Information Per Serving

| 35 calories
| 0.1g fat

| 2.8g protein
| 5.7g carb

| 1.8g fibre
| 1.0 fruit & veg

Ingredients

  • Strawberry Jelly, Sugar Free, Rowntree's
  • 300g Summer Fruits, Frozen

Method

  1. Sprinkle contents of sachet into jug of 280ml (½ pint) boiling water.
  2. Stir until dissolved then make up to 550ml (1 pint) cold water.
  3. Pour into a mould, or serving dishes, and refrigerate until semi-set*.
  4. Add the frozen fruit and return to the fridge until fully set.

Raspberry and Apple Jelly

 

Nutrition Information Per Serving

| 33 calories
| 0.2g fat

| 2.6g protein
| 5.3g carb

| 1.1g fibre
| 1.0 fruit & veg

Ingredients

  • Raspberry Jelly, Sugar Free, Rowntree's
  • 1 Can/290g Raspberries in Apple Juice
    (or 300g fresh Raspberries)

Method

  1. Sprinkle contents of sachet into jug of 280ml (½ pint) boiling water.
  2. Stir until dissolved then make up to 550ml (1 pint) using the juice from the can of raspberries (if using) and cold water as necessary.
  3. Pour into a mould, or serving dishes, and refrigerate until semi-set*.
  4. Add the raspberries and return to the fridge until fully set.

Orange Jelly with Mandarin Segments

 

Nutrition Information Per Serving

| 35 calories
| 0.0g fat

| 2.4g protein
| 23.7g carb

| 0.2g fibre
| 1 fruit & veg

Ingredients

  • 1 Sachet Orange Jelly, Sugar Free, Rowntree's
  • 1 Can/298g Mandarin Segments

Method

  1. Sprinkle contents of sachet into jug of 280ml (½ pint) boiling water.
  2. Stir until dissolved then make up to 550ml (1 pint) using the juice from the can of mandarin segments and cold water as necessary.
  3. Pour into a mould, or serving dishes, and refrigerate until semi-set*.
  4. Add the mandarin segments and return to the fridge until fully set.

*Allowing the jelly to partially set first, stops all the fruit falling to the bottom. If you don't want to return later, you can just pop it in at the beginning!

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