Some time ago I mentioned that I had bought a special jelly mould marked with the words ‘BARIATRIC COOK’. Well I have been debating what recipe to use to showcase its arrival. Prompted by a good crop of raspberries and the request for more red and amber recipes for the early days post-op this is my choice. It’s a very attractive but deceptively easy recipe using sugar-free jelly crystals, 0% fat-free Greek yogurt and a handful of fresh berries. The secret to the fluffy texture is in catching the jelly just as it starts to set and then whisking for a very light airy texture. You could serve with extra berries and a squirt or sugar-free half-fat cream if liked.
This recipe is a wonderful early days treat and has an impressive 13.2g protein per normal portion!
RASPBERRY JELLY FLUFF
2 x 23g sachets sugar-free raspberry jelly crystals/2 boxes (4 serving size) raspberry sugar free jello
400 ml/13/4 cups boiling water
200 g/7 oz 0% fat-free Greek yogurt
150 g/11/2 cups fresh raspberries
raspberries and mint sprigs to decorate
1. Mix the jelly/jello with the boiling water until completely dissolved. Allow to cool slightly then stir in the yogurt and beat or whisk to combine well. Refrigerate for about 1 hour until just beginning to set.
2. Remove from the refrigerator and whisk again, for about 5 minutes until very fluffy. Fold in the raspberries with a metal spoon. Divide between serving dishes or pour into a mould and chill to set.
3. To turn out, dip the base and sides of the mould briefly into hot water to loosen from the sides. Quickly invert onto a serving plate.
4. Serve decorated with extra berries and mint sprigs if liked.
WLS PORTION: 1/2
V suitable for vegetarians
Calories per portion: 75
Image copyright of Bariatric Cookery (UK) Ltd