A lighter dessert alternative.


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


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

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