Jellies
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?
Serves 4Strawberry Champagne Jellies
Jazz up your jelly by using rose fizz, which adds a subtle sparkle when eating. This recipe may look luxurious but it is made with just four ingredients and couldn’t be easier to put together.
Serves 6Sparkling Wine Jellies with Summer Berries
These stunning jellies look complicated, but in fact they take no time at all to make. Use any combination of fruit you like and revel in the fact that this is a low-fat dessert that is full of indulgence!
Serves 6Rhubarb and Ginger Beer Jellies
This easy cheat recipe can be made a day in advance and is a great way of serving 6 people with no hassle: rhubarb and ginger are a food marriage made in heaven and, as you can see, these jellies look divine!
Makes about one 17½ fl oz (500 ml) preserving jarSpiced Cranberry and Claret Jelly
Even if it's not Christmas, it's such a treat to always have some home-made cranberry jelly on standby in your cupboard to serve with game or roast chicken or pâté – it livens up so many things and gives you a taste of luscious cranberries all year r
Serves 4Sparkling Cider Jellies with Dried Fruits topped with Cider Syllabub
This is a very special dessert of dried fruit in a sparkling cider jelly topped with a creamy cider syllabub.
Serves 8Tropical Fruit Jellies
This is a cheat's recipe. The tropical fruit juice comes freshly squeezed – in a bottle from the supermarket. And, what's more, this really beautiful dessert contains virtually no fat.
Serves 4Spiced Cranberry and Orange Jellies - recipe cost £2.32 (58p each)
I always like to serve a jelly at Christmas time because when there is a lot of rich food around it is so nice to have something cool, light and refreshing at the end of a meal. This one is incredibly simple, but don't be tempted to jazz it up – we'v
