Strawberry Jelly Slice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
actual granita biscuits, 250 gram(s) (remove)Actual margarine, 150 gram(s) (remove)gelatin powder, 2.5 tsp (remove)30% less fat cream cheese block, 1 serving (remove)skim sweetened condensed milk, 400 gram(s) (remove)lite greek yoghurt, 236 gram(s) (remove)port wine jelly, 8 serving (remove)Water, tap, 0.25 cup (8 fl oz) (remove)Lemon juice, 0.33 cup (remove)Strawberries, fresh, 1 cup, sliced (remove)
1- process biscuits
2- add butter to biscuits then press into tin. Freeze
3- sprinkle gelatin over water and stand for a couple of minutes then microwave until fully dissolved.
4- Beat cream cheese until smooth in a medium bowl.
5- add condensed milk, lemon juice and yoghurt to cream cheese and continue to mix until smooth.
6- add gelatin to cream cheese mixture and pour over crumb base.
7- refrigerate for 4 hours
8- place sliced strawberries onto set mixture.
9- make jelly using half the water needed according to packet then cool to room temperature.
10- pour jelly over strawberries and allow to set in fridge completely.
Number of Servings: 10
Recipe submitted by SparkPeople user AB9094.
2- add butter to biscuits then press into tin. Freeze
3- sprinkle gelatin over water and stand for a couple of minutes then microwave until fully dissolved.
4- Beat cream cheese until smooth in a medium bowl.
5- add condensed milk, lemon juice and yoghurt to cream cheese and continue to mix until smooth.
6- add gelatin to cream cheese mixture and pour over crumb base.
7- refrigerate for 4 hours
8- place sliced strawberries onto set mixture.
9- make jelly using half the water needed according to packet then cool to room temperature.
10- pour jelly over strawberries and allow to set in fridge completely.
Number of Servings: 10
Recipe submitted by SparkPeople user AB9094.
Nutritional Info Amount Per Serving
- Calories: 408.8
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 2.0 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.4 g
- Protein: 0.1 g
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