At the last count, since lock-down started in the UK, I estimate that I have cooked or prepared about 350 meals (and add to that a few snacks). Phew! its been a bit of a marathon and, as yet, I haven’t ventured to eat a meal out nor have a delivery. Things are bound to change as things are now easing and my own confidence returns but as things stand I am still in the kitchen!
Thank heavens therefore that we are also easing into ‘no need to cook’ territory with summer’s bounty of fresh fruit and vegetables that just need a tweak before reaching the plate.
Over the weekend I was fortunate enough to go to a food produce sale (yes I do venture out a little) and bag some gorgeous white currants and raspberries – both things I don’t grow myself so I grab and celebrate the efforts of others when I can find them.
These needed little help with producing some great dishes – I have already used a good few in salads – see the previous blog recipe (or follow me on Instagram where you can see some of my daily food choices).
More than half also went into this super simple dessert or soft food recipe dish. It’s basically just a low-sugar jelly/jello (which can be fortified with protein powder if liked), fruit and an optional topping of low-sugar and fat custard – to make what was a childhood favourite – ‘Jelly and Custard’. Top with yogurt, quark or low-fat whipped cream if you wish instead, or simply serve unadorned and let the berries pop on your tongue!
We ate ours in the garden when the sun was out – and they disappeared in record time. Will doubtless make again with a different jelly/jello flavour and fruit – maybe blackcurrant flavour and blueberries; orange flavour and chopped peaches or nectarines, or lime flavour and chopped kiwi fruit.
JUICY JELLY POTS
1 x 11.5 g sachet sugar-free raspberry jelly/jello crystals (or equivalent to make a 600 ml/2½ cup jelly)
1 20 g scoop unflavoured clear-setting protein powder (optional)
2 handfuls of prepared fresh fruit (I used white currants and raspberries)
1 x 120 g/4 oz pot low-sugar and fat prepared custard (I used Ambrosia Light)
mint sprigs to decorate
- Pour 250 ml/1 cup boiling water into a heatproof jug, sprinkle over the jelly/jello crystals and beat to dissolved. Allow to cool slightly then add the protein powder if using (according to packet instructions) and stir or whisk well to dissolve.
- Divide almost all of the fruit between 4 small serving glasses or pots (saving a few to decorate later if liked). Pour the jelly/jello over to cover, cool and then chill to set.
- To serve, top each pot with a little custard, the reserved fruit and mint sprigs if liked – or leave plain.
- Store in the refrigerator for up to 2-3 days depending upon the fruit used.
WLS PORTION: 1
CALORIES PER PORTION (USING CURRANTS, BERRIES, PROTEIN POWDER & CUSTARD): 69
PROTEIN: 6.9 g
CARBOHYDRATE: 8.4 g (5.5 g sugars)
FAT: 0.9 g
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