Chai Tea Jelly (Jello) With Raspberries
Recipe: #16010
November 19, 2014
Categories: Desserts, Raspberry, Diabetic Gluten-Free, No Eggs, Vegetarian, Gelatin/Jello, Milk, more
"From Australian BH&G Diabetic Living. Please allow for freezing time of 4 hours, cooking time is for heating the milk. Don't see why you couldn't substitute other berries for the raspberries."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (199.1 g)
- Calories 213.8
- Total Fat - 9 g
- Saturated Fat - 5.5 g
- Cholesterol - 25.2 mg
- Sodium - 460.3 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 3.9 g
- Sugars - 5.1 g
- Protein - 3.8 g
- Calcium - 66 mg
- Iron - 0.4 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put water in a small heatproof bowl and sprinkle the gelatine powder over and stir until dissolved and set aside.
Step 2
Put milk in a small saucepan and bring to a simmer over a medium heat.
Step 3
Remove pan from the heat and add tea bags and jiggle and cover and set aside for 5 minutes to steep and then remove tea bags.
Step 4
Add gelatine mixture to milk mixture and stir until combines and then pour into dishes and put in the fridge for 4 hours or until set.
Step 5
Top the jellies with raspberries and mint leaves to serve.
Tips
No special items needed.
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