Using milk and fresh fruit, this Woman’s Weekly recipe makes jelly more interesting and it looks really good too.
Cooking time: 15 mins
Skill level:Easy peasy
- 1 packet of strawberry jelly
- 100ml (3½ fl oz) milk
- 6-8 small strawberries
- 3-4 small tumblers or moulds
- Dissolve the jelly in about 200ml (7fl oz) boiling water in a jug. Make up to 300ml (½ pint) with cold water or a couple of ice cubes, if necessary.
- Pour half of the jelly into another jug and make it up to 250ml (8fl oz) with cold water. Leave the jelly in the other jug to cool a little longer before whisking in the milk, to make it up to 250ml (8fl oz).
- Pour a little plain jelly into 3 glasses. Add 1 sliced strawberry to each glass and pour more jelly over the top to cover them. Leave to set, then add more slices of strawberry and more jelly, until it’s all been used. Leave to set, then pour in the milk jelly. Leave to set.
- To turn out the jellies, dip the glasses in a jug of hot water for a few seconds, until the jelly is just loosened. Turn them out on to small plates to serve. Not suitable for freezing.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.