So easy and the kids love them! Don’t use acidic fruits, such as pineapple or kiwifruit, as they prevent the jelly from setting.
- 1 packet low-sugar jelly
- 1 cup tinned fruit salad, drained, or fresh berries, diced fresh peaches, apricots, plums
1 Make the jelly according to packet instructions, then cool for 30 minutes. Arrange fruit in individual containers, top with jelly and chill for at least 4 hours or overnight. Seal with lids.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author