Fruit Jelly Pots | Low Fat Recipe

As part of my 1000 Calorie Counted Recipes Challenge (where I’m aiming to cook every recipe from The 1000 Calorie Counted Recipes by Carolyn Humphries) I’m creating my own low fat dishes. I’ve used the internet to research calorie content, so please bear in mind it’s not 100% accurate but hopefully a good guide.

This came about to stave off sweet cravings after dinner and is more an idea than a recipe. I found that I wanted something after my main course, and a lot of people had mentioned low calorie jelly. Now, I’m sure low calorie jelly is all very nice, but I need 1) something to aim for to make the jelly exciting 2) to have a measured and pretty portion (not scooping flabby jelly out of a big bowl).

I know the jelly is full of artificial ingredients, but I’m not suggesting you have it all the time. It’s a useful tool to have in your armoury and you can just keep the two things in your kitchen and know you can have a tasty, low-fat pudding at short notice.


Fruit Jelly Pots | <50 calories per serving | Serves 6


  • Frozen fruit of your choice
  • Low calorie instant jelly

Easy to keep in the freezer and store cupboard.


How to Make Fruit Jelly Pots

  1. Locate 6 little pots. The little glass Gu ones are ideal.
  2. Spoon one tablespoon of frozen fruit into each pot.
  3. Make up your insta-jelly according to the ingredients.
  4. Pour the jelly over the fruit. I’ve found that 1 pint of insta-jelly poured over a tablespoon of frozen fruit PERFECTLY fills 6 of those glass Gu ramekins that everyone seems to have.
  5. Leave to set in the fridge. As the volume is small and the fruit is frozen, it doesn’t take more than a couple of hours.


 I usually make these up when I get home from work and they’re ready by dinner time. Obviously these last us 3 days, but the ramekins stack in the fridge so there’s no space issue.

These taste great and the first person I served them to asked me if I’d bought them in Waitrose, so there you have it!

Perfect on their own, but you could add a little dollop of yoghurt on the top if you felt the need.

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