Serve these individual jelly desserts on a white plate to let the ruby red colours really shine.
Ingredients
- 1 cup low-fat fruche
- 125g reduced fat ricotta cheese
- 3 teaspoons gelatine
- 2 tablespoons hot water
- 1 x 85g packet of red jelly
- 750g fresh berries
Method
Place the fruche and ricotta in the food processor. Dissolve the gelatine in hot water and fold into the processed fruche mixture. Divide the fruche and gelatine mixture between eight one-cup moulds (ramekins work well here) and put them in the fridge to set. Prepare the jelly according to packet instructions and allow to cool. Arrange fruit on top of the fruche mix in the moulds and gently pour the jelly mix over the top of each mould until full. Chill until set.
To serve, dip moulds in a basin of hot water to loosen the dessert inside.
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