• 4servings
  • 180calories

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Nutrition Info . . .

VitaminsC, P
MineralsSilicon, Calcium

Ingredients Jump to Instructions ↓

  1. Forthe blueberry jelly

  2. 4 sheets of leaf gelatine

  3. 225g (8oz) blueberries

  4. 300ml (10 1/2 floz) 100% Blueberry juice, berry juice or grape juice

  5. 250g (9oz) organic smooth and creamy mixed berry yogurt

  6. 100ml (3 1/2 fl oz) organic single cream

  7. 2 sheets of leaf gelatine

  8. Zest of 1/2 lemon

  9. Handful of fresh blueberries

Instructions Jump to Ingredients ↑

  1. Soak the gelatine in water for 5 mins until softened.

  2. Place the blueberries in a pan with the berry juice. Bring to the boil, then lower the heat and simmer gently for 5 mins until the blueberries are soft. Press the mixture through a sieve to remove the skins.

  3. Remove the gelatine from the water, squeeze out any excess liquid and add to the hot juice. Stir until it has dissolved completely.

  4. Pour into tumblers, glasses or small bowls so that they are half-full. Chill in the fridge for 4 hrs or overnight until set.

  5. For the creamy yogurt layer, soak the gelatine in water for 5 mins.

  6. Heat the cream gently. Remove the gelatine leaves from the water and add to the hot cream. Stir until it has completely dissolved. Allow to cool slightly then place the yogurt and lemon zest in a bowl and slowly stir in the cream.

  7. Once the blueberry jelly has set, pour the creamy yogurt layer over the top of each one and chill for a further 2 hrs until set.

  8. Just before serving, decorate with a few fresh blueberries. If fresh berries aren't available, make use of bags of frozen mixed berries instead.


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