• Sarah Flower

Sugar-free Berry-Jelly Bears


If you are using raspberries or strawberries, you may want to sieve before adding to the liquid to remove the pips.

This mixture makes 24

Nutritional information Per Serving

11.2 Kcals

0.01g fat

0.16g net carbohydrates

2.4g Protein

80g fresh or frozen berries of your choice.

200ml water (can also use milk or coconut water)

30g Erythritol blendor xylitol (or a few drops of stevia liquid to taste)

Lemon juice

3-4 tbsp. gelatine

  • I use my Nutribullet to pulp the fruit (adding a little water to help blend) but you can use a blender or just mush together as thoroughly as you can until you have a smooth pulp.

  • In a pan, heat the water, sweetener and lemon juice until combined and warm. Add the gelatine and stir with a whisk until combined and the water starts to look a bit glossy and smooth.

  • Add the fruit puree and combine well before carefully placing in your silicon moulds. This is not as easy as it sounds so ensure you use a good jug with a nice pouring action or it could get messy. I also place my moulds onto a baking sheet before adding liquid in order to keep them nice and stable when I transport them to the fridge.

  • Leave to set in the fridge until set.


Sarah Flower Nutritionist & Author

www.sarahflower.co.uk

@ CREATED BY SARAH FLOWER