These individual berry jelly desserts are low on calories, but they look absolutely stunning when served on a white plate to let the ruby red colours really shine.
- 1 cup low-fat fruche
- 125 grams reduced fat ricotta cheese
- 3 teaspoons gelatine
- 2 tablespoons hot water
- 1 x 85 gram packet of red jelly
- 750 grams fresh berries
Place the fruche and ricotta in the food processor. Dissolve the gelatine in hot water and fold into the processed fruche mixture. Divide the fruche and gelatine mixture between eight one-cup moulds (ramekins work well here) and put them in the fridge to set. Prepare the jelly according to packet instructions and allow to cool. Arrange fruit on top of the fruche mix in the moulds and gently pour the jelly mix over the top of each mould until full. Chill until set.
To serve, dip moulds in a basin of hot water to loosen the dessert inside.
Tip: each serve contains 123 calories, for those who are interested.
Lisa Haddon is a qualified home economist, food stylist, recipe developer and food consultant. She operates her own catering and event management business, Aussie Food Fairies, and has done for over 20 years.
If you have any questions about this recipe, you can email Lisa with your query.
Or visit the Beatty Avenue Post Office & General Store, 15 Beatty Avenue Armadale Victoria, to try Lisa’s cooking for yourself.