I use it in sugar free jelly, though as others have said, it can curdle, which spoils the appearance, (though not the taste, it doesn't have a distinctive taste anyway). I add the jelly crystals to a small cup of boiling water, stir really well to dissolve the crystals, add a small cup of very cold water, then top up to just over a pint with cold sugar free almond milk, whisking or stirring well. Then chill in fridge until set. Curdling occurs more frequently with some flavours then others, but it's not a big deal. I like this as a change from water based jellies.