These sparkling summer fruit jellies fizz with Champagne and glorious fruity flavours. Make them in attractive glasses and they're just as suitable for a dinner party as a picnic.
Makes 6
Takes 10 minutes to make, plus cooling and chilling
Per serving:
182kcals
4.6g fat (2.9g saturated)
2.2g protein
3.7g carbs
18.2g sugar
trace salt
1. Put the jelly cubes in a jug, pour over 100ml boiling water and stir until the jelly has dissolved. Cool, then slowly stir in the Prosecco – you should have about 600ml liquid.
You can make these up to 2 days ahead. Cover and chill until serving.
2. Divide the fruit between 6 x 150ml pretty glasses, then pour some of the jelly into each, to just cover the fruit. Cover and chill until the surface is just set – this holds the fruit in place, so it doesn't float to the surface.
3. Top up with the remaining jelly, cover and chill until set. They're now ready to take to the picnic.
4. Pour the cream onto each jelly in a thin layer, then decorate with fresh mint leaves. Serve with the vanilla shortbread.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments