I have a glut of raspberries and would usually have made jam. Today I made a jelly which was really yummy especially served with cream, but would also be good with Greek yoghurt.
180g fresh raspberries
Half pint of water
Sugar free sweetener to taste
3 tablespoons of agar agar
Bung raspberries and water in a saucepan, bring to a gentle boil and then leave to simmer so that you have a lovely raspberry juice. At this stage you can strain if you don't like raspberry pips. With the mixture off the heat, add sweetener to taste and then sprinkle the agar agar into the mixture a tablespoon at a time until dissolved. Return the pan to he heat and stir until mixture bubbles and thickens. Pour into moulds and leave to set. (Makes 4)
Raspberries 9g carb. 60cals
Sweetener 3g carb. 6cals
Agar agar 0g carb. 0cals
3 carbs. 16.5 Cals per serving
180g fresh raspberries
Half pint of water
Sugar free sweetener to taste
3 tablespoons of agar agar
Bung raspberries and water in a saucepan, bring to a gentle boil and then leave to simmer so that you have a lovely raspberry juice. At this stage you can strain if you don't like raspberry pips. With the mixture off the heat, add sweetener to taste and then sprinkle the agar agar into the mixture a tablespoon at a time until dissolved. Return the pan to he heat and stir until mixture bubbles and thickens. Pour into moulds and leave to set. (Makes 4)
Raspberries 9g carb. 60cals
Sweetener 3g carb. 6cals
Agar agar 0g carb. 0cals
3 carbs. 16.5 Cals per serving