Jelly is a sweet dish originating from France. Making jelly is easy. This dessert is most often prepared from fresh or freshly frozen fruits and berries, as well as from juices. You can also use low-fat yogurt and milk.
The calorie content of jelly depends, of course, on the ingredients used to prepare it. Sugar provides the largest amount of calories. You can replace sugar with honey. Although honey is also very high in calories, these are healthy calories.
But even when sugar is used in the recipe, jelly is one of the low-calorie desserts.
In addition, this dessert is very healthy. Fruits and berries will provide the body with vitamins, dairy products - calcium, gelatin - collagen, which is necessary for the health of joints and bones, the beauty of skin, hair and nails.
How to make lemon jelly - step by step recipe with photos
Ingredients
- lemon – 1 pc. (large);
- sweetener - to taste;
- gelatin – 1 sachet (10 g);
- water – 2 cups (400 ml).
Cooking time: half an hour plus time for hardening.
Yield: 8 servings.
Sugar-free lemon jelly will be an indispensable yummy for people on a diet or proper nutrition. This dish is prepared quite simply. First you need to prepare the ingredients.
Wash the lemon thoroughly and wipe dry. This step is important, since further preparation will require the upper yellow part of the lemon peel - the zest. It is this that gives that unique rich lemon taste, which will further determine the taste of the dish. So, cut the washed dry lemon into 2 halves.
Carefully remove only the top part of the zest from the lemon. The inner white part should not get in as it will make the jelly bitter.
Squeeze the juice from the lemon pulp using a juicer, or, after removing the white part of the zest, blend the lemon pulp using a blender until smooth.
Boil water in a saucepan and add lemon zest and sweetener to it. Boil everything together for 5-7 minutes so that the zest gives its taste and aroma to the water.
We prepare lemon jelly at home with gelatin. Therefore, you should then add it to lemon “water”. Add the gelatin slowly and constantly stir the contents of the saucepan so that the gelatin does not sink to the bottom and dissolves evenly.
Bring the gelatin mixture to a boil and the gelatin is completely dissolved, but do not boil. Remove from heat. Pour in lemon juice and whisk a little.
Pour the lemon mixture into silicone molds. Allow to cool to room temperature.
Cover the molds with silicone film or cover with foil and place in the freezer until completely frozen.
Lemon jelly with gelatin is ready!
You can enjoy this yummy treat as a refreshing dessert on its own at any time of the day, or you can top a portion of the jelly with lemon syrup to enhance the flavor of the dish. Bon appetit!
Curd jelly pp. Cottage cheese jelly with yogurt (stages 2,3,4 of the Dukan diet)
This tasty and satisfying curd jelly (it is also called curd blancmange for the Dukan diet) can be eaten at the “Cruise”, “Consolidation”, “Stabilization” stages. During the “Attack” stage, you cannot consume cocoa. All other products are allowed during the “Attack”. Therefore, it can be prepared in the first stage of the Dukan diet, but without the top chocolate layer. Ingredients: - 300 g low-fat cottage cheese; — 200 g of yogurt without additives; - 50 g of sweetener (stevia); - 1 tsp. cocoa; - 200 g of water; - 1 tbsp. gelatin.
How to cook at home
The cottage cheese must first be rubbed through a fine sieve. If you don’t have time, you can grind it in a blender, but it won’t be as tender after the blender.
Beat yogurt with stevia with a mixer, add grated cottage cheese, beat again.
Dissolve a tablespoon of gelatin in a glass of boiling water (if you bought non-instant gelatin, you need to soak it, then heat it in a water bath). Stir well so that there is no sediment or lumps. Pour the gelatin mixture into the cottage cheese and yogurt, whisk again.
Pour our future dietary curd jelly into glasses and leave a little on the chocolate layer. Place in the refrigerator for an hour and a half so that the jelly hardens.
Add cocoa to the remaining liquid jelly. To make it easier to stir, you can first mix cocoa with a small amount of stevia. When the milk layer freezes, pour the chocolate layer on top. And put it back in the refrigerator. After 2-3 hours, you can take out the jelly from cottage cheese with yogurt and eat it.
Try it too.
Lemon jelly without gelatin
In order to make such lemon jelly, the recipe must contain a thickener similar to gelatin.
In this case, you can use pectin or agar-agar as a thickener. Pectin is, of course, more accessible, however, if you slightly miscalculate its dose, you can ruin the appearance of the product: the jelly will become an unattractive, cloudy color. Therefore, of course, agar-agar would be a better replacement. It does not spoil the taste or appearance of the dish. Lemon jelly with agar-agar is quite simple to prepare.
Ingredients
- agar-agar – 5 g;
- cool water – 100 ml;
- lemon syrup - to taste;
- hot water (boiling water) – 300 ml.
To prepare lemon jelly on agar, you need to dissolve the latter in cool water and boil this mixture for about a minute over medium heat. Pour boiling water over the syrup, add the agar mixture, mix thoroughly and place in bowls or silicone molds.
Is it possible to eat jelly with PP? Jelly diet
Considering the fact that jelly is traditionally considered a dessert, it is difficult to imagine that it can be used for weight loss. However, if you look closely at the gelatin and its quantity that is needed to prepare the jelly, it turns out that the energy value of 1 kg of jelly will be quite low.
You should also take into account the fact that gelatin is 80% protein. It also contains collagen, which is necessary for the firmness and elasticity of our skin and the normal functioning of joints. Jelly for the diet should be taken homemade, since store-bought most likely contains many preservatives and dyes, as well as more sugar. Lemon, raspberry or cherry will do.
Jelly diet menu
Breakfast: 100 g jelly, a glass of juice (or a cup of coffee). Lunch: boiled chicken breast, 200 g of jelly for dessert. Afternoon snack: 200 g jelly. Dinner: 2 glasses of kefir.
Another advantage of the jelly diet is that the satiety of this product allows you not to feel hungry throughout the whole day, despite the fact that the amount of food eaten is relatively small.
The jelly diet lasts 4 days. You can use it longer only at your own peril and risk. During this time you can lose 2 kg. Not bad for a dessert diet, right? Of course, you can lose weight in this way only by making sure that your stomach tolerates large portions of jelly well.
Lemon jelly with gelfix
This jelly is more reminiscent of confiture or jam and is ideal as an addition to morning toast. With a cup of tea they make an almost ideal composition for an invigorating morning!
This jelly is prepared from lemon with citrus pulp. In addition, this dish can be prepared as a long-term preparation. This lemon jelly for the winter will especially please you on cold winter days and will add vigor and a sunny bright mood to gray winter days.
Ingredients
- lemon – 1 kg;
- sugar – 1 kg;
- zhelfix (1:1) – 20 g;
- lemon zest – 1 pc.
Wash the lemons thoroughly and remove the zest along with the white part. Remove only the yellow part of the zest from 1 lemon and set aside. Twist the lemon pulp in a meat grinder, or beat it with a blender into a homogeneous mass. Transfer the lemon pulp into a saucepan, add the zest and place on low heat. Bring to a boil, stirring occasionally, reduce heat and simmer for 15 minutes.
Mix gelfix with 2 tablespoons of sugar. Add this mixture to the future confiture, mix thoroughly and bring to a boil. Add the rest of the sugar to the mixture and stir. Bring to a boil again and the sugar is completely dissolved, turn off. The finished confiture will begin to thicken noticeably.
Pour lemon jelly into sterilized dry jars and roll up the lids if you are making preparations for the winter, or simply place them in sterilized jars and leave until completely cool, and then put the jars in the refrigerator.
Diet orange jelly
If you want something light and refreshing, it’s good to make orange jelly.
- 3 oranges. These fruits have a very rich vitamin composition, so it is very important to include them in your diet during the diet. Wash the oranges and cut them into two parts. Squeeze the juice out of them. We don’t throw away the crusts!
- 20 grams of gelatin.
- Any sweetener of your choice
- 1200 ml water.
First, let's prepare the gelatin. Fill it with 200 ml of water and leave to brew. Now we will cook the orange syrup, cut the orange peels into small pieces and fill with the remaining water. Add sweetener to your taste and cook for about 10 minutes. As soon as the syrup begins to boil, remove from heat, strain and cool to 40 degrees. When the syrup has cooled, add all the other ingredients: juice and gelatin. Place on the fire, bring to a boil and immediately remove from the heat. Pour into convenient forms; you can use small glasses or glasses. We send it to the refrigerator.
Lemon jelly with milk
Delicate jelly with a fresh lemon note! Give it a try.
Ingredients
- milk – 2.5 cups (200 ml each);
- sugar – 4 tbsp;
- lemon – 1 pc.;
- gelatin – 3 tsp;
- coconut flakes – 2 tsp.
- Pour gelatin (2 tsp) with milk (1 glass) for the first and third layers and leave to swell if you are using regular and not instant gelatin. For instant products, this procedure is not required. For the second layer 1 tsp. pour gelatin with half a glass of water and set aside to swell.
- In a saucepan, mix a glass of milk, 2 tbsp. sugar and coconut flakes. Bring this mixture to a boil, add the swollen gelatin into it, and completely dissolve it in the mixture. Cool the mixture, if necessary, strain from excess gelatin lumps and pour half of the gelatin mixture into a mold lined with cling film and put it in the refrigerator. Leave the rest in a warm place.
- Zest the lemon (only the top yellow part) and squeeze in the lemon juice. Mix the juice with zest and two tablespoons of sugar. Heat the mixture over low heat, then remove from heat and pour in the swollen gelatin, stir until completely dissolved. Like the first mixture, cool the lemon mixture and mix with half a glass of milk. Pour this mixture onto the hardened first layer.
- Next, you can proceed in two ways: either pour the remaining milk mixture directly onto the lemon layer and mix gently to form a pattern, or put the mold in the freezer for a few minutes so that the top layer sets, and pour the remaining milk layer onto it. Place the mold in the refrigerator until the mixture has completely hardened (at least 2 hours).
Cut the finished jelly into portions. Can be served with syrup or whipped cream. Bon appetit!
PP jelly from fermented baked milk. Summer dessert made from fermented baked milk instead of ice cream for children and not only
A dessert made from fermented baked milk with gelatin is a delicate taste and pleasant associations... With what? With ice cream! That is why this delicacy received the well-known saying “instead of ice cream.” Indeed, such a dessert is an ideal option for children who constantly ask for ice cream in the summer. Everything would be fine, but nowadays, if you read the ingredients of ice cream, you won’t want it at all... And even more so to give it to a child! Therefore, it is better to pamper your children, yourself, and all your loved ones by preparing a dessert from fermented baked milk and gelatin with your own hands and from proven products.
By the way, fermented baked milk can be safely replaced with kefir. It will be delicious with it too! But I still prefer today's version. Probably because I love fermented baked milk in its pure form indescribably more than kefir. More precisely, I don’t drink kefir as a drink at all - my stomach doesn’t accept it. Several attempts ended in failure, I don't try anymore. Besides, with fermented baked milk, in my opinion, it still turns out more tender. Today's dessert is made from fermented baked milk with gelatin and sour cream, although there is not much of the latter here - 10 times less sour milk. However, it also gives the finished dish tenderness, taste and smoothness of structure.
As for gelatin, I used the most common, powdered one, which can be found in the culinary section of almost any supermarket. However, to prepare this dessert from fermented baked milk, you can also use agar-agar. Just remember that you will need less of it. As a standard, unless otherwise provided by the recipe, you need to take 3 times less agar-agar than gelatin. That is, if you apply these proportions to today’s recipe, you will get 0.5 tbsp. agar.
I made a dessert from fermented baked milk with gelatin in a chocolate version, adding traditional cocoa powder. But you can cook it light - creamy, without additives. Or experiment. As a coffee lover, of course, the coffee option immediately came to mind. It will be interesting to try various spices - cinnamon, vanilla, star anise...
Of course, a dessert made from fermented baked milk with gelatin and sour cream can have the level of sweetness that you personally like. I added 3 tablespoons per 750 ml of fermented baked milk. Considering that I got 5 servings of dessert, it turns out to be 0.6 tbsp. sugar per serving. This seemed enough to me. You are guided by your taste. Nobody bothers you to take a sample. You can even add sugar after adding gelatin. Just beat well so that the grains disperse and the mass becomes homogeneous.
Lemon jelly with vodka
Alcoholic jelly is an unusual treat for guests at a party. It's not difficult to prepare.
Ingredients
- hot water – 80 ml;
- vodka – 50 ml;
- lemon syrup - to taste;
- gelatin – 20 g.
Dissolve gelatin in hot water. It is best to use instant gelatin for these purposes. Pour in lemon syrup and mix thoroughly. Cool the mixture to about 30 degrees so that the alcohol does not evaporate during subsequent mixing. So, mix the gelatin-lemon component with vodka, mix and pour into molds. Place in the refrigerator for 2-3 hours.
Is it possible to eat jelly on pp. Gelatin for weight loss - recipe
Let's figure out what needs to be done with this product to achieve the desired effect. To achieve weight loss, you need to make a special drink from gelatin and drink it shortly before each meal. The drink must be prepared before each meal, and the pause between it and food should be at least 20 minutes.
The preparation of the drink is as follows: 2 teaspoons of powder are soaked in 100 ml of chilled boiled water. As soon as the gelatin has swollen enough, it needs to be mixed and 100 ml of heated, but not hot, water added. When the gelatin is completely dissolved in the water, the drink is drunk. This product has no taste, so the drink, as a rule, does not cause rejection (nausea and vomiting are excluded). However, it is not recommended to abuse the gelatin drink, much less use it as the main meal. This can lead to physical exhaustion and have very unpleasant consequences for your health. Therefore, it is necessary to observe moderation in everything and follow the recommendations described above. Gelatin with kefir is also often taken for weight loss.
In addition to the drink, you can add gelatin to various dishes. Fruit jellies, jellied fish, berry mousses and many other gelatin-based dishes can be a worthy addition to your daily diet.
The main thing you shouldn’t forget is that gelatin has a restorative effect rather than a fat-burning one, so you shouldn’t expect instant and stunning results in losing weight by relying only on it.
Citric acid jelly
Perhaps the simplest jelly recipe. To prepare this dish you will need a simple set of ingredients: gelatin, citric acid and sugar to taste.
Soak the gelatin in water and leave to swell according to the instructions on the bag. Mix the swollen gelatin with citric acid and sugar and, stirring constantly, heat the mixture until the gelatin is completely dissolved. If necessary, add a little more water.
To make the jelly tasty, you should add some aromatic substance or fruit or berries to it. Pour the gelatin mixture into molds and refrigerate until set.
Pp jelly. How to make “healthy” jelly?
It is worth noting that homemade jelly is prepared from milk, decoctions, jams, and extracts.
To make PP jelly, you need to pour it into a hot syrup created on a fruit and berry basis, previously dissolved in water. The process of introducing gelatin is accompanied by stirring. And then you need to let the composition boil. When the gelatin is completely dissolved in the tasty syrup, you need to mix this consistency with milk or juice and strain. To make the jelly have a pleasant, slightly sweet taste, add grape wine, fruit essences, liqueur, lemon juice or citric acid to the composition. If you decide to make jelly with milk, then add cocoa, coffee broth and vanillin to it.
If you want your jelly to have an unusual shape, then you need to prepare an appropriate dish and dip it in hot water for a couple of seconds. So, the jelly will fall out onto a dish or vase.
Whipped jelly is prepared from berries and fruits, which resembles a mousse. In addition to fruit and berry juices, you can use jam, apple or apricot puree, and sweet sauces to prepare this mousse. If you need hot water to prepare the jelly mousse, then you need to beat it with ice. And even the prepared mousse is laid out in molds and placed in a cold place.
Milk jelly with gelatin and cocoa
This milk jelly, made in two colors, is also impressive, tasty and attractive. So let's cook and taste test!
Composition of raw materials for milk jelly with gelatin and cocoa
- powdered sugar – 3 tablespoons;
- milk – 300 milliliters;
- gelatin 15 grams;
- cocoa – 1 tablespoon;
- water – 40 milliliters;
- vanillin - to taste;
- defrosted cherries - 2 handfuls.
According to the recipe, we prepare milk jelly with gelatin and cocoa as follows:
- First, pour the gelatin with chilled water and leave it to swell for a quarter of an hour or half an hour.
- Pour the milk into a small saucepan and bring to a boil. Pour powdered sugar and vanillin into a bowl and pour milk into it and stir vigorously so that the powdered sugar dissolves in the milk.
- Now I need to chop the cherries and remove the pits. Add the swollen gelatin to the milk and mix thoroughly until it dissolves.
- I will add a few tablespoons of the resulting gelatin mixture to the cocoa. I mix everything to form a chocolate paste.
- I dilute the chocolate spread a little with the milk mixture and get two semi-finished products: dark and light.
- Take a transparent container (jars, wine glasses, cups) and pour a jelly layer with cocoa, put cherries on top and put in the refrigerator. The first layer has cooled down, start pouring the milk jelly, cool and repeat applying 2 or three more layers. Keep it in the cold and the dessert is ready.
Milk jelly - what products are used and general preparation rules
For milk jelly, the main component will be milk, which should preferably be of the best quality and with a fat content of at least 3.2%. Then you can catch the subtle milky taste of the dairy product. In addition to milk, you can use sour cream, cream, fermented baked milk, yogurt, kefir, etc.
The next required ingredient will be gelatin or pectin. Gelatin is used most often, and pectin is used when a lot of berries or fruits are added to milk jelly. It is good to work with pectin; desserts prepared at a warm temperature do not quickly lose their shape, but it is more expensive.
To achieve a sweet taste of your choice, sugar is required. The remaining products will depend on the range of jelly being prepared. You can use cocoa, coffee, chocolate, fruits, various berries, fruits, candied fruits, sea and chocolate pebbles, colored dragees, cinnamon, etc. The field of your imagination comes into play here.
The technology for preparing milk jelly consists of boiling milk, adding sugar, cooling, dissolving gelatin, adding to milk, bringing to a boil, cooling slightly and pouring into molds. Many young housewives ask, in what container is it better to pour jelly? Yes, of course glassware is best.
Important! If you have to prepare puff milk jelly, then the next layer should be applied to the frozen milk layer, only after the first layer has completely cooled. And the subsequent jelly layer must also be cooled, otherwise the previous layer will melt.
