To make the Jelly
Ingredients
400ml Milk
1 tbsp Gelatine dissolved in 100 ml boiling water
2 tbsp Natvia (this is a natural sugar replacer). If you do not have access to Natvia, use 4 tbsp of sugar or honey
1 tsp vanilla essence
Method
- Pour milk into small saucepan
- Bring the milk to the boil and quickly remove from the heat. Stir the bottom of the pan to prevent the milk from burning
- Add the natvia (or sugar) and vanilla essence and stir to dissolve the natvia thoroughly.
- Pour in the gelatine mixture (that you have dissolved in boiling water) Â and whisk until the gelatine is completely dissolved and lump free. The heat from the pan should be enough to enable this.
- Very lightly grease a number of small, or one large mould of your choice with a spray of olive or canola oil.
- Pour milk mixture into moulds and refrigerate for at least 6 hours to set.
- When ready, run a non-serrated knife around the edge of the mould to gently pull the jelly away from the edges. Turn out onto a plate or bowl.
To make the Rhubarb Rose syrup:
IngredientsÂ
250g rhubarb stringed and chopped
250ml water
50g Natvia
1tsp rose water (available from all supermarkets) this is optional
Method:
- Simmer all ingredients in a saucepan for 15 mins, stirring occasionally
- Pour mixture through a strainer above a large bowl and leave for 2 hours.
- Discard solids remaining in the strainer
- Use the syrup to pour over milk jellies and serve.
A healthy and very delicious dessert that looks just devine for a special occasion. The great thing with this recipe is that you can make it the day before, to reduce your workload. It simply contains milk, so is a much healthier option for a dessert than chocolate or cheesecake, though it still tastes just as wonderful!
Natvia contains less calories than sugar and is therefore a healthy substitute for people trying to reduce their sugar intake and is my choice for people looking for a substitute to sugar rather than the aspartame type replacers.

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