- For the jellies:
- 500ml fresh tropical fruit juice
- 4 sheets high grade gelatine
- 2 limes, juiced
- For the salsa:
- 1/4 fresh pineapple, cored and cut into small cubes
- 1/4 mango, peeled and cut into small cubes
- 2 passion fruit, seeds and juice
- 1 lime, zest and juice
- To serve:
- Fat free Greek yogurt
- 1 tbsp Malibu (optional)
I’ve given a Delia Smith recipe the SixFix treatment by adding a fresh fruity salsa. Ideal as a refreshing low fat dessert after a spicy main course.
Place the gelatine sheets into a small shallow dish and pour over 75ml of the fruit juice. Leave to soften for about 10 minutes.
Heat a further 75ml of the fruit juice in a small pan. Squeeze the excess juice from the gelatine and add to the hot juice. Stir well to dissolve. Add this mixture to the remaining juice (including that the gelatine was soaked in) and stir in the lime juice. Give the whole lot a thorough mix.
Divide between 4 decorate glasses (each approx 200ml). I used champagne flutes.
For the fruity salsa, mix together the chopped fruits with the passion fruit and lime. Top each jelly with a portion of the salsa.
To serve, stir the Malibu into the Greek yogurt and serve separately from the jellies.