Looking for something sweet?
Then you can’t go past this healthy jelly slice! It seriously tastes they way Grandma used to make it!
I’ve never really been a sweet tooth but after seeing mum’s old recipe, I had to give it a try! In fact 3 tries to get the recipe right! 3rd time lucky right? And now, after making this I think I found my sweet tooth!
This is an easy recipe to prepare, keeps for up to a week in the fridge and is quite filling.
There are a few different options can use with this one if you like which I will discuss. I got 9 pieces out of this recipe. As its thick in height, you can cut it into smaller pieces and get 18 pieces for the perfect sized accompaniment to your favourite cup of tea or coffee.
I will discuss the options first, so you can prepare your ingredients. If you want to make a tray larger than 15 x 15 cm, you can double the base mixture and make a thinner middle layer. As there will be plenty of the middle mixture to cover the base layer.
The middle layer can be solely made from Greek yoghurt but you will need to add a sweetener and the appropriate amount of gelatin so it sets.
For the jelly topping, you can simply use fresh raspberries and juice/ water with gelatin to create both the red colour and raspberry flavour. Follow gelatin packet instructions.
For the jelly layer you can use a lite jelly with or without the raspberries.
Here’s how I made my healthier “cheats jelly slice”.
Ingredients
Bottom layer (crust):
- 1 cup rolled oats
- 1 cup almond meal
- 6 tblsp coconut oil, melted
- 2 tsp organic natural sweetener (Stevia)
Middle layer (cream cheese filling):
- 250g light low fat cream cheese
- 1/2 cup Greek yoghurt
- Juice of 2 lemons
- 3 tsp gelatin
Top layer (jelly):
- 1 cup frozen raspberries
- 1 pkt raspberry low joule jelly (make 1/4 cup less cold water -as per packet as raspberries will make up this measurement.
Method
Bottom layer (crust):
Prepare your tin with a light olive oil spray, baking paper or like me nothing at all. (It’s easy to remove).
In a food processor, blend together the oats, almond meal and sweetener.
Once processed fine, add in the melted coconut oil and process again until oil is mixed through evenly, creating a wet sticky mixture.
Using the back of a spoon, press base mixture evenly across the bottom of your tray or container.
Place in fridge for at least an hour to set.
Middle layer (cream cheese filling):
In a large bowl, blend with a beater the Greek yoghurt, lite cream cheese and lemon juice. Once blended add in the 3 tsp of gelatin. If you see bits of gelatin solidifying, keep mixing until they become fine. Once set this dissolves.
Pour the mixture on top of the base layer once the base layer has set.
With the back of a spoon, press down firmly enough so the mixture is even and solid, so making sure its spread right up against the sides. This stops the jelly from running down through the layers.
Place in refrigerator for at least an hour to set.
Top layer (jelly):
If using a packet jelly, follow the instructions on the box. However add 50ml less of cold water.
With a fork mash the raspberries in a separate bowl. (If using frozen, you will need to defrost them so you can fork mash them).
So, once the jelly crystals have dissolved in the hot water, add the cold, minus 50ml and add in the raspberries, stirring through evenly.
Allow the jelly to cool.
Pouring the jelly in!!! Hold a spoon over the already prepared slice from the fridge, hollow spoon side facing down. Slowly and carefully pour the jelly liquid so it runs onto the back of the spoon and gently runs in. This will help eliminate the jelly hitting the cream mixture hard and soaking into the middle layer.
Using your spoon, you can disperse the fresh raspberries through the top layer, or even add some more.
Allow a few hours to set before serving. You can touch the top layer with a spoon to see if its set. Using a sharp knife, cut into 18 small pieces or 9 larger ones.
*It wont last long! I made a batch yesterday and there’s only 2 pieces left! 🙂