Rainbow Jellies
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Prep Time
5 MINS
- KCals 14
- Carbs 1.3G
Ingredients
- 11.5 g sachet strawberry flavour sugar-free jelly crystals
- 285 ml boiling water
- 285 ml cold water
- 3 large strawberries stalks removed and thinly sliced
- 11.5 g sachet orange flavour sugar-free jelly crystals
- 285 ml boiling water
- 285 ml cold water
- 24 tinned mandarin orange segments in juice drained well
- 11.5 g sachet blackcurrant flavour sugar-free jelly crystals
- 285 ml boiling water
- 285 ml cold water
- 30 blueberries
Instructions
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Place the strawberry jelly crystals in the heatproof jug and add 285ml (1/2 pint) of boiling water. Stir until all the jelly crystals have dissolved completely. Add 285ml (1/2 pint) cold water and stir. Leave to cool, then divide between 6 x 350ml tall glasses.
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Divide the sliced strawberries between the glasses, placing them in the liquid strawberry jelly. Place in the fridge for 2 hours until set firmly.
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Place the orange jelly crystals in the heatproof jug and add 285ml (1/2 pint) of boiling water. Stir until all the jelly crystals have dissolved completely. Add 285ml (1/2 pint) cold water and stir. Leave to cool, then gently pour over the firmly set strawberry jelly in the glasses.
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Divide the well-drained mandarin orange segments between the glasses, placing them in the liquid orange jelly. Place in the fridge for 2 hours until firmly set.
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Place the blackcurrant jelly layer in the heatproof jug and add 285ml (1/2 pint) of boiling water. Stir until all the jelly crystals have dissolved completely. Add 285ml (1/2 pint) cold water and stir. Leave to cool, then gently pour over the firmly set orange jelly in the glasses.
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Divide the blueberries between the glasses, placing them in the liquid blackcurrant jelly. Place in the fridge for 2 hours until firmly set. Serve alone or with a swirl of reduced-fat aerosol cream or biscuit, if wished.