Wibble wobble, wibble wobble, jelly on my plate...or, in this case, presented in pretty glasses to wow your guests. These gorgeous jellies will all slip down very easily and have the added benefit of being in low in fat. What could be better?
Juicy, jewel-like summer berries encased in a raspberry jelly – what could be more refreshing on a summer’s day when entertaining? Make it in advance and serve it with cream or, for a truly low-fat option, as it is.
A marriage made in heaven, gooseberries and elderflowers complement each other perfectly - an example of nature at its best, as both ingredients are in season at the same time! These jellies are a refreshing summer pud.
Subtly spiced, this wonderful jelly will give you a taste of Christmas all year round with roast meats, game, cheese or pate.
These light, refreshing jellies would make a welcome break from rich Christmas food over the festive period and are pretty enough to serve at a special-occasion dinner. Make them the day before for hassle-free entertaining.
This tomato mousse is the most refreshing, colourful and summery dish imaginable - and you can make it in minutes for a hassle-free lunch or supper.
There's something wintry about these lovely light jellies - the cider, dried fruits and cider syllabub all combine to create a great taste sensation, indulgent enough to serve at a special-occasion dinner.
So easy to make and with almost no fat at all these jellies are a real winner, especially after Christmas when you need a respite from rich food!
Jellies are always a good bet in the summer months, when all you really want is something light and refreshing. The joy of these is that they can also be made in advance, so are ideal when entertaining.
If you really want to splash out you can make this with champagne, but sparkling white wine works very well, too. This is a lovely light dessert that slips down easily after a rich main course. It looks beautiful served in stemmed champagne flutes
This is a tried and trusted recipe and one of my personal favourites. The Champagne cream is best made at the last minute, with Champagne from a freshly opened bottle – it's a great experience actually eating it with all the bubbles in it
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