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These raspberry and lime Prosecco jellies are perfect for the party season. A super fun and healthy sugar-free and sweetener-free treat to serve with a glass of bubbly. The fresh raspberries and Prosecco gives them plenty of sweetness without needing to add sweetener. I used grass-fed gelatin which helps support your gut health.
If you love the sound of these low-carb jellies and are a Prosecco fan, you have to try our Easy Berry Infused Prosecco … so pretty!
They are perfect for any special occasion including Christmas and New Year's celebrations, Valentine'd Day, Mother's Day and birthdays.
Here’s to fun keto Holidays!
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Hands-on Overall
Serving size jelly
Nutritional values (per jelly)
Net carbs0.9 grams
Protein2.8 grams
Fat0.1 grams
Calories23 kcal
Calories from carbs 24%, protein 73%, fat 3%
Total carbs1.5 gramsFiber0.6 gramsSugars0.7 gramsSaturated fat0 gramsSodium7 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium15 mg(1% EMR)
Ingredients (makes about 21 jellies)
- 6 tbsp grass-fed collagen (66 g/ 2.3 oz)
- 3/4 cup cold water (180 ml/ 6 fl oz)
- 1 1/2 cups fresh raspberries, divided (185 g/ 6.5 oz)
- 2 tbsp fresh lime juice (30 ml)
- 210 ml dry Prosecco, Cava or Champagne (7 fl oz)
- Optional: low-carb sweetener, to taste
Instructions
- Place the gelatin in a bowl. Add the water and allow to bloom.
- Meanwhile, set aside 21 whole raspberries and blitz the rest in a blender until smooth.
- Place the pureed raspberries into a muslin cloth and squeeze out the juice. Discard the pith.
- Heat 2/3 of the juice in a pan on a medium/ low heat. Add the bloomed gelatin and stir until it melts.
- Remove from the heat and add the remaining raspberry puree and lime juice. (The reason you add a bit of the juice at the end and not all at the beginning is to make the jellies pink. If you add it all at the beginning the grass-fed gelatin gives it more of a browny colour. The taste is the same though.)
- Add the Prosecco. Allow to cool slightly (not so it sets) and skim off any white foam.
- Place 1 whole raspberry in each silicone jelly mould. Top with your raspberry gelatin mix. Place in the fridge for at least 2 hours to set.
- Once set, remove from the mould and enjoy.
- Enjoy! Store in fridge for up to 2 weeks.
Make sure to also try our Easy Berry Infused Prosecco
Raspberry Prosecco Jellies
Step by Step
Ingredients
- 6 tbsp grass-fed collagen (66 g/ 2.3 oz)
- 3/4 cup cold water (180 ml/ 6 fl oz)
- 1 1/2 cups fresh raspberries, divided (185 g/ 6.5 oz)
- 2 tbsp fresh lime juice (30 ml)
- 210 ml dry Prosecco, Cava or Champagne (7 fl oz)
- Optional: low-carb sweetener, to taste
Instructions
- Place the gelatin in a bowl. Add the water and allow to bloom.
- Meanwhile, set aside 21 whole raspberries and blitz the rest in a blender until smooth.
- Place the pureed raspberries into a muslin cloth and squeeze out the juice. Discard the pith.
- Heat 2/3 of the juice in a pan on a medium/ low heat. Add the bloomed gelatin and stir until it melts.
- Remove from the heat and add the remaining raspberry puree and lime juice. (The reason you add a bit of the juice at the end and not all at the beginning is to make the jellies pink. If you add it all at the beginning the grass-fed gelatin gives it more of a browny colour. The taste is the same though.)
- Add the Prosecco. Allow to cool slightly (not so it sets) and skim off any white foam.
- Place 1 whole raspberry in each silicone jelly mould. Top with your raspberry gelatin mix. Place in the fridge for at least 2 hours to set.
- Once set, remove from the mould and enjoy.
- Enjoy! Store in fridge for up to 2 weeks.
Make sure to also try our Easy Berry Infused Prosecco
Nutrition (per jelly)
Calories23kcal
Net Carbs0.9g
Carbohydrates1.5g
Protein2.8g
Fat0.1g
Saturated Fat0g
Fiber0.6g
Sugar0.7g
Sodium7mg
Magnesium3mg
Potassium15mg
Detailed nutritional breakdown (per jelly)
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