Easy Creamy Raspberry Jelly Pots - Dairy-Free & Vegan
Easy creamy raspberry jelly pots with the texture of mousse. They perfect fruity dessert that's dairy-free, vegan, low-sugar & gluten-free.
Servings: 3 desserts
Calories: 70kcal
Ingredients
- 57 g vegan jelly powder
- 300 ml boiling water
- 200 g vegan Greek yoghurt
- 9 fresh raspberries (to top the dessert pots)
Instructions
- Add the jelly flakes to a mixing bowl and pour in the boiling water, then whisk until the granules have dissolved and set aside to cool.
- Once cooler, but not set, add the yoghurt and whisk. Keep whisking until well combined and frothy.
- Pour the mousse mixture into a jug for easy pouring, then pour the mixture into 3 or 4 glasses.
- Chill in the fridge, giving them time to thicken.
- Once chilled and thickened, add your favourite toppings and serve.
- Enjoy!
Notes
- Prep time does not include cooling time.
- If the yoghurt looks like it's curdling when you add it, don't worry, keep whisking.
- Wibble jelly powder calls for 568ml (2.4 cups) liquid, but I use 500ml (2.1 cups) in total, if you use a different jelly powder, just use a little less liquid than it calls for on the pack, combining the weight of the water and yoghurt in place of the water.
Nutrition
Serving: 1 dessert pot | Calories: 70kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 5mg | Potassium: 9mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 0.1mg
