Puddings are the hardest part of managing your weight, if you are keeping it down. If you are trying to increase you weight then this is less of an issue.
There are, however, good ways of making a nice pudding although they are rarely as luxurious as the full fat / full sugar version.
Trifle is a biggie for some and this recipe is a good one. It doesn’t include custard but you could add some light custard as a layer. Kosher, Halal and vegetarian jellies are available but I don’t know if there are any ‘no sugar version’.
I will call this one Jelly Delight.
It is made using Hartley ‘no sugar’ jelly crystals which come in a good range of flavours. This picture is of an individual portion and as you can see it is a great size. You could combine the ingredients into one big bowl and then share.
- 1 packet orange jelly crystals made into 600ml jelly
- 1 packets raspberry jelly crystals made into 300ml jelly (hot water only)
- 200 ml ‘no fat’ creme fraiche
- 200 ml ‘no fat’ yoghurt
- 100g raspberries
- 100g blueberries
- Caramel ‘no sugar’ syrup
- Vanilla Essence
- 25g dark chocolate (grated)
- Place 3 or 4 raspberries in each glass.
- Share the made up orange jelly between the glasses.
- Put the jelly in the fridge to set.
- Mix 100ml creme fraiche with a good glug of caramel syrup (or sweetener) and a few drops of vanilla essence. Put to one side.
- When the orange jelly has set make up the raspberry jelly and then add the yoghurt (sweetened with caramel syrup if you want it a bit sweeter). Mix until a nice smooth pink.
- Put three or four blueberries on top of the orange jelly.
- Share the pink jelly mix between the four glasses. Put in the fridge to set.
- Once the pink jelly mix has set and you are ready to serve share your creme fraiche mix between the four glasses, making a smooth even layer on top of each.
- Sprinkle with a little grated chocolate.