Jelly

3-Layer Strawberry Delight

| roeliaschoeman

I saw this “3-layer” idea on the internet and just had to try it myself. Created my own healthy “Panna Cotta” as the white layer and the rest just feel into place! 🙂

A lovely, light dessert that looks impressive and is actually quite easy to make! 

Layer 1: Fatfree Vanilla Panna Cotta

10g gelatine powder
350ml plain fatfree yogurt
2 x Vanillla Canderel Sachets

Dissolve gelatine in 100ml cold water over low heat. Keep stirring until dissolved – do not bring to boil!  Add to yogurt with Vanilla Canderel added. Stir until mixed. Use a muffin tin to keep dessert containers in place – and pour into containers placed at an angle to form 1st layer as per picture. Put in fridge to set.

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Once set, prepare 1 packet of Weigh-Less strawberry jelly as per directions on packet. Turn the dessert containers 180 degrees and pour in jelly layer as shown in the photo. Put in fridge to set.

While 2nd layer is setting, prepare 3rd layer, the strawberry compote. Cut 450g strawberries up and heat on a low to medium heat setting with 100ml water until soft and mushy. Take off heat and put in fridge to chill until needed.

Pour 3rd layer on top of 2 set layers and decorate with a fresh strawberry and fresh mint.

Beautiful, delicious and healthy!  Voila!

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Serves 3: 1 fruit, approx 3/4 milk serve each.

Mango Jelly with Pawpaw Granita

| roeliaschoeman

And now… dessert!  Light, tropical and cool – which worked very well on a hot summer’s day!

Serves 4

 

Mango Jelly

2 x sachets WL jelly (Granadilla)

125ml boiling water

3 x mangos, peeled and liquidised

 

Make jelly by adding 125ml to 2 sachets jelly.  Stir until dissolved.  Pour in individual dessert containers.  Put in fridge to set.

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Pawpaw Granita

(adapted from recipe in Your Family Magazine – Jan 2015)

1 large pawpaw (about 300 – 400g)

100ml undiluted Passionfruit flavour Slimsy Lite

 

Liquidise pawpaw and Slimsy mix.  But in metal bowl and freeze until icy around edges (about 30 minutes).  Stir, using a fork, the iced portions into the middle of the bowl.  Put back in freezer and continue to stir every 30 min or so until all is frozen.  Scrape granita into flaky crystals and serve on top of set Mango Jelly.  This is great on it’s on as well!

 

Serve with fresh mint leaves