Raspberry Jelly

A lighter dessert alternative.


  • 500 ml water
  • 150-170g raspberries
  • 3 tsp artificial sweetener like splenda (heaped)
  • 1 sachet of gelatin


  1. First boil the water in the saucepan.
  2. When water is boiling add 100g of raspberries and let them colour the water.
  3. Add artificial sweetener and boil for a few minutes.
  4. Using a sieve separate the raspberries from the remaining water.
  5. Add gelatin sachet slowly sprinkling over the hot raspberry water and stirring constantly. Make sure it dissolves fully and then pour in to moulds.
  6. Put 2-3 raspberries in each mould. You should get 5 individual moulds.
  7. Place in fridge overnight.


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