Sweet Talk Recipes

Desserts

Pomegranate or Strawberry Jelly Cups

Ingredients (8 servings)

45 ml water (3 Tablespoons)

15 ml gelatin (3 teaspoons)

500 ml cranberry juice, strawberry or mixed berry juice (2 cups)

200 g pomegranate pips or strawberries (about 2 pomegranates)

45 ml water (3 Tablespoons)

10 ml gelatin (2 teaspoons)

500 ml low fat vanilla-flavoured yoghurt (2 cups)

How to make it

Pour the water into a cup and sprinkle the gelatin evenly over the water. Leave to hydrate for 30 seconds. Place the cup into a bowl of hot water and stir the gelatin until dissolved. Alternatively, soften the gelatin in the microwave for 20 seconds on high.
In a large measuring jug, mix the fruit juice and the pomegranate pips, reserving some pips for decoration. Stir in the dissolved gelatin.
Place in the fridge to set and leave for about an hour and a half until the jelly is syrupy.
Gently mix the fruit throughout the jelly and pour into 6 serving cups, glasses or bowls to fill each one two thirds of the way.
Place in the fridge and set completely – about half an hour.
When the pomegranate jelly is set, pour the second 45 ml (3 Tablespoons) water into a cup and sprinkle the 10 ml (2 teaspoons) gelatin evenly over the water. Dissolve the gelatin as described in step 1.
Stir the gelatin into the vanilla yoghurt and pour carefully on top of the fruit jelly to create a separate layer.
Place back into the fridge to set the second yoghurt layer – about an hour.
When set, decorate with the reserved pomegranate pips.

Variation:

The pomegranate pips can be substituted with a punnet of strawberries (200g), cut into small pieces.

When using strawberries, wash and de-stalk the berries, chop into small pieces and place

in a colander. Holding the colander with the berries over the sink, pour boiling water

slowly over the chopped berries ensuring that every piece is blanched. Rinse under a little

cold water. Then add to the fruit juice and proceed with step 2.

Source: From the Accu-Chek Active Cook Book. Recipe and picture taken from the low GI, low fat recipe book by registered dieticians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 4 (Tafelberg).