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Honeycomb Jelly Recipe
|Strawberry jelly||3 Ounce (1 Packet)|
|Hot water||1 Cup (16 tbs)|
|Yoghurt||1 Cup (16 tbs), beaten|
|Crushed strawberries||1⁄2 Cup (8 tbs)|
|Cream||1 Teaspoon (To Decorate)|
|Halved strawberries||100 Gram (To Decorate)|
Serving size: Complete recipe
Calories 511 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 4.9 g24.7%
Trans Fat 0 g
Cholesterol 29.7 mg9.9%
Sodium 313.6 mg13.1%
Total Carbohydrates 89 g29.5%
Dietary Fiber 3.8 g15%
Sugars 64.3 g
Protein 19 g37.5%
Vitamin A 5.1% Vitamin C 185.9%
Calcium 32.7% Iron 5.3%
*Based on a 2000 Calorie diet
Mix in yoghurt and refrigerate.
When jeily is half-set, mix in the strawberries.
Beat egg whites until stiff and fold it into the jelly.
When ready to serve, put the mould for 1/2 a minute in hot water and unmould on a platter and decorate with a swirl of cream on top and strawberries around.