Sugar-Free Raspberry & Cream Jellies


Step 1In two small containers, place 1/2 cup of cold water and 1/4 cup of gelatin. Allow to sit and bloom while preparing the other ingredients.

Step 2Place the raspberries in a small saucepan and sweeten to your personal taste, heat gently while smooshing with your spoon to release the juices.

Step 3Also, in a separate pan, add the cream and heat to a gentle simmer. Add one of the bloomed gelatin bowls into the cream and whisk until dissolved.

Step 4Blend and then strain the raspberries and return to a clean pan over medium heat.

Step 5Add the other bloomed gelatin to the berries and whisk until dissolved.

Step 6Set your jellies mould out on the bench (I just used an ice cube tray) and pour your mixtures into jugs to make pouring easy. You can make them all the same or you can have fun with the layers like I did.

Step 7Pour your first layer into your mould and place in the refrigerator to set. If you’re concerned about your mixtures setting while you wait, sit your jugs in a warm water bath to keep it liquid.

Step 8Once your bottom layer has set, gently pour your top layer over and refrigerate to set.

Step 9Jellies should be fully set after about 4 hours. Store, in a container, in the refrigerator for up to 2 weeks.