Peaches & redcurrants in sauternes jelly
Seasonal fruit makes a smart, low-fat dessert when served in a jelly
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
plus setting
- Soften the gelatine in cold water for 5 minutes. Put the wine in a saucepan and warm gently but don't simmer. Take off the heat.
- Squeeze the gelatine of excess water then add to the wine and stir until dissolved. Cool and leave until the jelly starts to thicken, then stir in the fruit and spoon into 4 small glasses. Leave to set for 2-3 hours, or overnight.
WHY IT'S LIGHTER
Gelatine contains no fat or sugar, so jelly makes the perfect low-cal treat.
PER SERVING
121 kcalories, protein 5.7g, carbohydrate 8.4g, fat 0.0 g, saturated fat 0.0g, fibre 0.9g, salt 0.08 g
Recipe from olive magazine, July 2011.
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http://www.bbcgoodfood.com/recipes/1428651/
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Ingredients
- 4 sheets leaf gelatine
- 37.5 cl bottle Sauternes or other pudding wine
- 1 ripe peach , stoned and thinly sliced
- 50g redcurrants
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
plus settingIngredients
- 4 sheets leaf gelatine
- 37.5 cl bottle Sauternes or other pudding wine
- 1 ripe peach , stoned and thinly sliced
- 50g redcurrants
PER SERVING
121 kcalories, protein 5.7g, carbohydrate 8.4g, fat 0.0 g, saturated fat 0.0g, fibre 0.9g, salt 0.08 g
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