Strawberry Jelly Pops

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These pretty pink Strawberry Jelly Pops are the perfect summer refreshment.

4 pieces

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Strawberry Jelly Pops

For the jelly:

1 Dr. Oetker Gelatine Sachet
250 g Strawberries (9oz)
75 g Icing Sugar (3oz)
175 ml Greek Yoghurt (6 oz)
2.5 ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)

preparation

Preparation

Step 1: Pour 125ml (4 ½ fl.oz) hot water into a heatproof jug and stir in the Gelatine until it dissolves. Set aside.

Step 2: Put the strawberries in a blender or food processor along with the icing sugar and whiz for a few seconds until smooth.

Step 3: Measure out 125g (4 ½ oz) of the strawberry purée into a bowl and stir in one third of the liquid Gelatine. Divide between 4 x 125ml (4 ½ fl.oz) cylindrical moulds and chill until firm. Keep the jug of remaining liquid Gelatine standing in a bowl of hot water to prevent it from setting.

Step 4: Once the first layer is firm, spoon 30ml (2 tbsp) of the remaining strawberry puree into a small bowl and put to one side. Mix the remaining strawberry puree with 75g yogurt and half the remaining gelatine. Divide between the 4 moulds and chill until firm.

Step 5: Once the second layer has set, mix the reserved strawberry puree with the remaining yogurt, the Vanilla Extract and the remaining gelatine. Divide between the 4 moulds then push 4 wooden lolly pop sticks a little way into the middle of each jelly. Chill for at least 2 hours until completely set.

Step 6: To serve, dip each mould in very hot water for a few seconds to loosen and then carefully tip or pull out the Jelly Pops. Serve immediately with extra strawberries.

1 serving = 130g

Nutritional Information for the recipe Strawberry Jelly Pops

Per Serving Per 100 g / ml
Energy 687 kJ
164 kcal
532 kJ
127 kcal
Fat 4.59 g 3.55 g
Carbohydrate 24.49 g 18.98 g
Protein 5.74 g 4.45 g

preparation

Preparation

Step 1: Pour 125ml (4 ½ fl.oz) hot water into a heatproof jug and stir in the Gelatine until it dissolves. Set aside.

Step 2: Put the strawberries in a blender or food processor along with the icing sugar and whiz for a few seconds until smooth.

Step 3: Measure out 125g (4 ½ oz) of the strawberry purée into a bowl and stir in one third of the liquid Gelatine. Divide between 4 x 125ml (4 ½ fl.oz) cylindrical moulds and chill until firm. Keep the jug of remaining liquid Gelatine standing in a bowl of hot water to prevent it from setting.

Step 4: Once the first layer is firm, spoon 30ml (2 tbsp) of the remaining strawberry puree into a small bowl and put to one side. Mix the remaining strawberry puree with 75g yogurt and half the remaining gelatine. Divide between the 4 moulds and chill until firm.

Step 5: Once the second layer has set, mix the reserved strawberry puree with the remaining yogurt, the Vanilla Extract and the remaining gelatine. Divide between the 4 moulds then push 4 wooden lolly pop sticks a little way into the middle of each jelly. Chill for at least 2 hours until completely set.

Step 6: To serve, dip each mould in very hot water for a few seconds to loosen and then carefully tip or pull out the Jelly Pops. Serve immediately with extra strawberries.

1 serving = 130g

Nutritional Information for the recipe Strawberry Jelly Pops

Per Serving Per 100 g / ml
Energy 687 kJ
164 kcal
532 kJ
127 kcal
Fat 4.59 g 3.55 g
Carbohydrate 24.49 g 18.98 g
Protein 5.74 g 4.45 g

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