carb zero jelly
Author: Victoria (HCP)
Description:
Carb zero fruit jelly
Ingredients:
ml carbzero (HCP added*)
g Raspberries, frozen
Directions:
Measure 250ml of just-boiled water using a measuring jug.
Stir in jelly crystals until dissolved.
Then stir in cold water and carbzero.
Place tinned peaches into 5 jelly moulds (9g in each mould) and then pour jelly mixture into each mould (approx. 120ml each).
Cover and place in fridge to set.
Nutrition Information (for entire recipe):
Carbohydrate:
2.26
Calories: 466
Fat:
50.2
Protein:
0.68
Ratio:
17.07:1
Sweet
