Place the leaf gelatine in a shallow dish and pour over just enough raspberry juice to cover the surface. Leave to soften for 5 minutes.
Heat the remaining raspberry juice and caster sugar in a saucepan until piping hot. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool.
Halve the strawberries and mix with the other berries and soft fruits, crushing them slightly.
Rinse 6 small jelly moulds or one large jelly mould, but do not dry as a wet mould will make it easier to remove the jelly when set.
Distribute the fruit around the mould/s. Pour over around 300ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge.
To turn out the jelly, dip the mould/s into a bowl of hot water and run a knife around the edge of the mould. Invert them onto the serving plate/s, give them a quick shake and the jelly should slide out easily.
Serve the jellies with vanilla ice cream or cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	306.7 Kcal (1284 kJ)
Calories from fat	7.88 Kcal
		% Daily Value*
Total Fat	0.88g	1%
Sodium	99.95mg	4%
Potassium	214.22mg	5%
Total Carbs	39.38g	13%
Sugars	32.63g	131%
Protein	37g	74%
Vitamin C	4.5mg	8%
Iron	1.3mg	7%
Calcium	44.2mg	4%

Amount Per 100 g
Calories	104.14 Kcal (436 kJ)
Calories from fat	2.67 Kcal
		% Daily Value*
Total Fat	0.3g	1%
Sodium	33.94mg	4%
Potassium	72.74mg	5%
Total Carbs	13.37g	13%
Sugars	11.08g	131%
Protein	12.56g	74%
Vitamin C	1.5mg	8%
Iron	0.4mg	7%
Calcium	15mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.2

Points
8

PointsPlus

Good Points

fat free,
saturated fat free,
very low sodium,
cholesterol free

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