Smoothie jellies with ice cream
A good alternative to sugary jelly and the perfect treat for a kids party
Difficulty and servings
Makes 12 small or 24 mini pots
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 2 mins
Plus 1 hour setting
- Put the leaf gelatine into a bowl and cover with cold water. Leave for a few mins until soft and floppy. Meanwhile, gently heat the smoothie in a saucepan without boiling. Take off the heat. Lift the gelatine out of the water, squeeze out the excess water, then add it to the smoothie pan. Stir well until smooth, then pour into 12 moulds, pots or glasses, or use 24 shot-glass-sized pots. Chill for at least 1 hr to set.
- For perfect mini scoops of ice cream, dip a tbsp measuring spoon into a cup of hot water, then shake off the excess. Scoop the ice cream, dipping the spoon in the hot water each time. Serve each smoothie jelly topped with ice cream.
Per serving (1/12 of jelly and 1 tbsp ice cream)
92 kcalories, protein 4g, carbohydrate 15g, fat 2 g, saturated fat 1g, fibre 2g, sugar 13g, salt 0,05 g
Recipe from Good Food magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4504/
http://www.bbcgoodfood.com/recipes/4504/
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Ingredients
- 6 sheets leaf gelatine
- 1l bottle orange, mango and passion fruit smoothie (we used Innocent)
TO SERVE
- 500ml tub good-quality vanilla ice cream such as Green & Black's (you might not need it all)
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A perrennial favourite with children, these sticks are ready in seconds
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Difficulty and servings
Makes 12 small or 24 mini pots
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 2 mins
Plus 1 hour setting
Ingredients
- 6 sheets leaf gelatine
- 1l bottle orange, mango and passion fruit smoothie (we used Innocent)
TO SERVE
- 500ml tub good-quality vanilla ice cream such as Green & Black's (you might not need it all)
Per serving (1/12 of jelly and 1 tbsp ice cream)
92 kcalories, protein 4g, carbohydrate 15g, fat 2 g, saturated fat 1g, fibre 2g, sugar 13g, salt 0,05 g
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14 April 2009
Steph & Matt commented on this recipe
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21 April 2009
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19 July 2009
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18 May 2010
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