Serving suggestion: 6
Nutritional Information
Total Calories (kcal) | Total Protein (g) | Adjusted Protein (g) * | Exchanges per recipe |
687 | 9.2 | 8.4 | 4 x 2g |
Nutritional Information per serving suggestion: 6
Total Calories (kcal) | Total Protein (g) | Adjusted Protein (g) * | Exchanges per recipe |
115 | 1.5 | 1.4 | 1 x 2g |
Ingredients
1 packet jelly (any flavour you like)
300ml plant-based milk
200ml vegan double cream
100g fresh fruit or berries
1 tsp vanilla
Directions:
1. heat the plant-based milk in a small saucepan until warm but not boiling.
2. add the vanilla and jelly crystals to the pan and stir until the jelly has melted.
3. in a bowl whisk the double cream until soft peaks (floppy but not firm).
4. fold in the now cooled jelly mixture to the cream until combined.
5. divide the fruit between 6 small bowls and place in the bottom of the dish, divide the jelly mixture between the bowls and place in the fridge to set. (4/5 hours or overnight is best)
6. to serve you can remove the now set jelly by dipping the bowl into some warm water to release the jelly or serve straight from the bowl.
Chefs Tips
- Use any flavour jelly in this recipe
- Add different fruits to change the flavour.
- Dried fruit and nuts can also be added as well as some grated chocolate.
Protein Swap Suggestions
2g swap
Food | Portion Size |
Mixed nuts | 15g |
Milk chocolate | 4 small squares (22g) |
NUTRITIONAL CALCULATION
FOOD | Kcal | Protein | Adjusted |
1 packet jelly * | – | – | |
300ml plant-based milk | 78 | 7.2 | 7.2 |
200ml vegan double cream * | 584 | 1.2 | 1.2 |
100g fresh fruit or berries | 25 | 0.8 | |
1 tsp vanilla | |||
TOTAL | 687 | 9.2 | 8.4 |