Plums in Champagne Jelly
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| Heart-friendly Recipe | X |
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This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
Serves: 4 person(s)
Preparation Time: 40 mins
Cooking Time: 0 mins
Extra Time: 2 hrs for the jelly to set
Jelly isn't just for children. Try this adult version at your next dinner party.
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Ingredients:
1/3 cup water
2 Tbsp gelatine powder
2 Tbsp caster sugar
1 bottle (750ml) champagne
4 plums, cut into wedges
Directions:Place the water in a bowl and sprinkle over the gelatine. Set aside for 5 minutes until firm and spongy.
Place the sugar and champagne in a saucepan over medium heat, stirring until sugar has dissolved.
Add the gelatine mixture and simmer, stirring for 3 minutes or until clear. Remove from the heat and cool slightly.
Divide the plum wedges between four tall serving glasses. Pour the champagne mixture into glasses, over the plums. Refrigerate until fully set.
Author:
Summerfruit
Summerfruit
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