Sometimes I hesitate in posting a recipe or food idea because it is so easy – sometimes only having about 3 ingredients! Then I realise that they are often my food and fall-back staples that I make every week and are worth sharing.
This is one of them – and one I have enjoyed almost since the first week after surgery. It’s simply made with jelly/jello, yogurt, quark or low-fat and low-sugar custard and, if you can tolerate them, fresh berries. I have made this recipe with various flavours of jelly/jello, different flavoured yogurts and quark, and umpteen fresh or frozen berries and other chopped fruit variations. It’s testament to the fact that they are popular with everyone in the family because they never last long.
My husband often adds a swirl of low-fat whipped cream to the top of his, whilst my daughter adds a spoonful of extra yogurt and a dusting of chopped nuts to hers. Nutritional stats refer to using plain quark and fresh berries but other variations are fairly close in value. You’ll see it’s a great bariatric-friendly recipe – very high in protein, low in fat and low in carbs and sugar – what’s not to like?
SUMMER JELLY/JELLO CUPS
2 x 23 g/1 oz packet sugar-free jelly/jello crystals (enough in each packet to set 600 ml/21/2 cups liquid)
250 g/1 cup quark, thick fat-free Greek yogurt or low-fat and low-sugar thick custard
175 g/11/4 cups fresh raspberries or other berries or chopped fruit
low-fat whipped cream to serve and/or mint sprig to decorate (optional)
1. Sprinkle the jelly/jello crystals over 900 ml/33/4 cups boiling water and whisk well to dissolve. Allow to cool but not set.
2. When cold add the quark, yogurt or custard and beat well to combine.
3. Divide the raspberries between 4 serving cups (or 8 if making small individual servings). Pour over the prepared jelly/jello mixture and chill to set.
4. Serve topped with a swirl of low-fat cream if liked or a mint sprig to decorate.
WLS PORTION: 1/2-1
CALORIES PER PORTION: 82