These jelly pots are perfect for a light, refreshing Summer dessert. It’s common knowledge that jelly is usually made with gelatin, but there is a wide variety of those without if you just give a quick google (Vegan Womble has an extensive list).
I used this Greens jelly which you can get from Co-op, Tesco and most other supermarkets (even compared to ‘normal’ jelly my whole family think this is so much nicer!)
I later topped this with a massive dollop of vegan yogurt (Alpro Soya), and the creaminess complimented the fruity, jelly, consistency perfectly!
To call this a ‘recipe’ is a bit of a cheat really, as it so easy!
1 Packet vegan jelly mix
300g (approx) mixed berries, I used strawberries, raspberries and blueberries to add a darker colour (if using strawberries, cut off the tops and slice in half)
Make the jelly acoording to packet recipe.
Mine was as follows – Place the contents of 1 sachet in saucepan with 200ml (7 fl.oz) of cold water and 25g (1oz) white sugar.
Heat to boiling whilst stirring continuously. Boil for 1 minute.
Stirring frequently, leave to cool for approximately 10 minutes.
Arrange the berries in mini bowls (I used glass so you can see the fruit).
Spoon over the fruit and allow to set in the fridge, around 20 minutes.
*If you set them overnight you may be able to flip and turn them out*.
Optional: add soya yogurt or ice cream for an extra touch!