For the recipe Red Fruit Tea and Vanilla Jellies
|serving||Red Berry Fruit Infusion Tea Bags x 2|
|175 g||Assorted Small Red Fruits Strawberries, Raspberries or Pomegranite Seeds|
|30 ml||Agave syrup|
|10 ml||Dr. Oetker Madagascan Vanilla Extract|
|1||Dr. Oetker Vege-Gel Sachet|
|leaves||Mint Leaves (6 leaves)|
|200 g||Fat Free Greek Yoghurt|
Arrange 6 x 100ml (3 ½ fl.oz) heatproof lidded jars or small plastic beakers on a tray. Divide the fruit between them and put to one side.
Put the teabags in a heatproof jug and pour over sufficient boiling water to reach the 350ml (12fl.oz) level. Leave to brew for 5 minutes, then remove the teabags, letting them drain naturally without squeezing them. Stir in the agave syrup and Vanilla Extract. Leave aside.
Meanwhile, pour 200ml (7fl.oz) cold water into a bowl and sprinkle over the Dr. Oetker Vege-Gel powder. Stir until dissolved. Transfer to a small saucepan and heat through, stirring, until just about boiling.
Remove from the heat and stir in the hot fruit tea mixture. Cool off the heat for 5 minutes, then pour liquid jelly over the fruit to fill the jars – the mixture will set quickly as it cools so you do need to work with the liquid whilst it is still quite warm. Allow to cool completely then chill for at least 1 hour.
To serve, decorate with mint if using and accompany with vanilla yogurt. Your fruity jellies are now ready to serve and enjoy!
Make your own vanilla yogurt: cut a Dr. Oetker Madagascan Vanilla Pod in half (pop the other half back in the pack and seal again for use another time). Slice the pod down the centre and using the tip of the knife, scrape out the tiny black seeds and thick paste from the centre of the pod. small dish and add 15ml (1 tbsp) low fat natural yogurt. Mix well to distribute the seeds. You can now fold this vanilla yogurt paste into 200ml (7fl.oz) more yogurt. Keep the scraped out pod pieces and bury in a pot of caster sugar. After a couple of weeks, you’ll have vanilla scented sugar ready to use in your baking or sprinkle over puddings. Agave syrup is extracted from a Mexican cactus plant. It is a fructose (natural fruit sugar) syrup which dissolves easily and can be used to sweeten any food. It is 25% lower in carbohydrate than traditional refined sugars. You can use maple syrup or clear runny honey as an alternative.
|Per serving||Per 100g/ ml|