FoodCoop Recipes
Snow-Capped Prosecco Jellies
These vibrant, fruity jellies make a zingy alternative to richer Christmas desserts
Cook
20 minutes
Serves
4
Ingredients
135g pack raspberry jelly, cut into cubes
150ml Co-op cranberry juice drink
125g Co-op frozen summer fruits
75g pomegranate seeds
20cl bottle Co-op Irresistible prosecco
150g Co-op Greek style natural yogurt
1 candy cane, crushed, to decorate
4 rosemary sprigs, to garnish
Method
Put the jelly cubes in a large heatproof jug, add 100ml boiling water, and stir until dissolved
Stir in the cranberry juice drink, frozen berries, and pomegranate seeds
Leave for 10 mins, then stir in the prosecco
Divide the mixture between four glasses — we used wine glasses
Chill in the fridge for 3-4 hours, or overnight if you have time, until set
Just before serving, spoon the yogurt on top, sprinkle with the crushed candy cane, and garnish with the rosemary sprigs
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
796kJ / 188kcal (9%) | 3.8g | 2.4g | 28.6g | 0.22g |
Low · 5% | Low · 12% | High · 32% | Low · 4% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 33g.
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