- 1:00 Prep
- 6 Servings
- Easy
A low-fat, quick dessert you can create with pantry ingredients and summer berries.
Ingredients
- 2 x 85g pkts strawberry and raspberry quick set jelly crystals (see note)
- 3 cups boiling water
- 500g strawberries, hulled, halved
Method
- Step 1Place jelly crystals in a large heatproof bowl. Pour over boiling water. Whisk until crystals have dissolved. Stir in 1 cup cold water.
- Step 2Pour 1/2 cup jelly into a 7cm-deep, 10.5cm x 20cm (6-cup capacity) rectangular pyrex loaf dish. Place in freezer for 5 to 10 minutes or until set.
- Step 3Place a single layer of strawberries, cut side down, onto set jelly. Pour over another 1 cup jelly. Return to freezer for 10 minutes or until set. Repeat twice with remaining strawberries and jelly. Refrigerate 30 minutes or until firm.
- Step 4Dip base of dish into hot water for 30 seconds. Invert onto a serving platter. Serve with cream if desired.
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
546 kj
Energy
1g
Fibre
3g
Protein
152.33mg
Sodium
28g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
Quick set jelly is made from vegetable gum (extracted from red seaweed) instead of gelatine, and sets in under an hour. Quick set jelly has a firmer texture than regular jelly. Regular and quick set jelly are interchangeable in all jelly recipes.
- Author: Dixie Elliott
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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