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Strawberry Milk Jelly
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To hull the strawberries, take the stalk firmly in one hand and the berry in the other. Then twist in opposite directions and the hull should lift out with the stalk.
In step 1, the dissolved jelly must be completely cooled before the milk is added, otherwise it may curdle. If this happens, whisk the mixture thoroughly to combine. Even if it does not look as attractive, it is alright to eat and will taste just as good.
If you are using a jelly mould, you will find it easier to remove the jelly by dipping the mould in hot water for about 30 seconds before turning out onto a serving plate. Serve immediately.
You could use another flavour jelly and change the type of fruit if you prefer. Just keep to the same quantities.
Typical values per serving:
2.1% fat per serving
This recipe was first published in May 2002.