fruit jelly
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fruit jelly
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
Ingredients
1 pack raspberry jelly
50g strawberries, quartered
50g raspberries
25g blueberries (optional)
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
Equipment
Measuring jug, spoon, chopping board, knife,
large bowl or 4 glasses/small bowls.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
Method
1. Make up the jelly, as per instructions on the packaging.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
2. Wash and prepare the fruit.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
3. Place the fruit into a large bowl or individual small
bowls/glasses.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
4. Pour the jelly over the fruit.
5. Allow to cool, then set in the fridge.
Tips
* Use different types of jelly and fresh fruit.
* Canned fruit could be used.
* Be creative! Why not use different flavoured jelly and make a layered
desert?
* Add sliced Swiss roll to the jelly, when set top with cold low-fat
custard and a splash of whipped cream for a quick trifle.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
© British Nutrition Foundation 2006
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
