Jelly is a food solution, usually prepared on the basis of fruits, into which gelatin is added and when solidified it takes the form of jelly. Fruit and any other jelly can be made from completely different tastes, well, from what you love most.

Homemade jelly is prepared to your taste, for example, from home-made compote cooked from its berries. Just add gelatin to this mass, let it dissolve, and then cool it.

But today I want to tell you how to make jelly from an already prepared powder, which is sold in small stores in the store. You just need to dissolve it in water, pour it into a container of a suitable size and refrigerate. At the same time, I’ll tell you how to make jelly for example, dairy - it’s very simple, but it turns out very tasty, for dessert it’s the most.

Sour cream jelly with chocolate

Ingredients

• 3 cups (250 ml) 25% sour cream
• 2 cups (250 ml) sugar
• 120-150 g of dark chocolate
• 6 tbsp. tablespoons of milk
• 2–2.5 instant gelatin
• Biscuit or any crumbly cookies - optional.

Cooking method

Pour gelatin into milk at room temperature and leave to swell. After 20 minutes, put this mixture in a water bath and, stirring constantly, heat until gelatin is completely dissolved. Do not bring to a boil. Remove the bowl from the water bath and let cool. In a separate bowl, beat sour cream with sugar until sugar is completely dissolved. Continuously stirring the sour cream, pour into it, while continuing to stir, a warm gelatinous liquid.

Pour chocolate (or small pieces) grated on a coarse grater into the mixture. Mix lightly. Cover the rectangular shape with cling film. Pour jelly mass into it. If desired, pieces of biscuit or crumbly cookies can be placed on top. Put the form in the refrigerator for at least 4 hours. Serve with tea or coffee.

Jelly recipe with gelatin and rice

Ingredients

• 0.5 cup boiled rice per 0.5 cup water
• 1 cup canned fruit compote
• 1 cup fruit juice
• 1 cup milk
• 1 tbsp. a spoonful of gelatin
• 2 tbsp. tablespoons of sugar
• Lemon acid.

Cooking

Mix compote and juice, add water and citric acid. In a separate bowl, mix milk with sugar. In a compote with juice, add pre-soaked swollen gelatin, bring to a boil with constant stirring, but do not boil, strain and cool to a jelly-like state. Do the same with prepared milk. Add boiled rice to both mixes. Put the fruit jelly in the molds and let it thicken in the refrigerator, then put the jelly on the milk and also let it thicken, then spread the syrup and milk alternately in layers.

Jelly with nuts

Ingredients

• 100 g nuts
• 100 g sour cream
• 10 g of gelatin
• 2 tbsp. powdered sugar
• 50 g dark chocolate

Cooking

Beat sour cream with icing sugar. Set aside some nuts, crush the rest and add to the mixture. Pour gelatin with 60 ml of cold water, let it swell, dissolve in a water bath, cool to room temperature, add to the mass. Arrange in molds and refrigerate for 2 hours. Pour melted chocolate and garnish with the remaining nuts.

Strawberry Jelly with Champagne

Ingredients

• 70 g of gelatin
• 450 g sugar
• 4 limes
• 800 g strawberries
• 800 ml of pink champagne,
• 50 g pistachios
• 50 g white chocolate

Cooking

Mix sugar with water and boil the syrup. Soak gelatin in cold water. Remove the zest from the lime and squeeze the juice, add to the syrup. Squeeze the gelatin, mix with syrup. Cut the strawberries into pieces, mix with champagne, add to the syrup. Pour into glasses, cool in the refrigerator for 3 hours. Decorate with pistachios and grated chocolate.

Apricot Jelly

Ingredients

• 12 apricots
• 1 glass of water
• 3 tbsp. l Sahara
• 3 tsp gelatin

Cooking

Quarters of apricots put in a slow cooker, add sugar, pour water and cook for 15 minutes (program "Soup"), stirring constantly. Then remove the apricots from the compote, rub through a sieve or beat with a mixer, mix with the syrup in which they were boiled. Dissolve the gelatin in a small amount of cold water and pour, stirring, into the apricot puree. Cool the jelly and refrigerate for 2-3 hours to solidify.

Yogurt Jelly

Ingredients

• Ingredients ½ liter yogurt,
• 15 g of gelatin
• 4 tablespoons of sugar
• 5 g vanillin

Cooking

Preparation: Mix the yogurt with sugar and vanilla, beat well, add dissolved gelatin, mix, pour into molds and put in a cold place. For jelly, it is advisable to use pasteurized yogurt.

Fruit and Berry Jelly with Mint

Ingredients

• Juice (fruit or berry) - 300 ml
• Water - 300 ml
• Sugar - 70 g
• Lime - 1 pc.
• Fresh mint - 30 g
• Gelatin - 10 g
• Canned peaches - 1 can
• Black grapes - 150 g
• Fresh strawberries - 200 g
• Fresh raspberries - 100 g

Cooking

Mix fruit juice (strawberry, cherry, etc.) with water and sugar, bring to a boil with the addition of juice squeezed from lime and part of the mint leaves, as well as gelatin previously soaked in cold water. Stir well and strain, cool.

Rinse fruits and berries and put them in glass goblets or bowls with the remaining mint leaves, pour some jelly and refrigerate.

When the jelly hardens, pour the remaining part of the jelly and put it back in the refrigerator. Instead of grapes, you can take black currants, only in smaller quantities (100 g), and canned peaches to replace with apricots.

Jelly in oranges

Ingredients

• 25 g of gelatin
• 5 oranges
• 6−8 Art. l Sahara
• 150−200 ml of water

Cooking

Soak gelatin in 200 ml of cold boiled water and leave to swell for 1 hour. Put gelatin on a fire and bring to a boil, but do not boil (gelatin should completely dissolve). Wash and cut the oranges in half. Remove the flesh from the halves of the oranges with a knife, being careful not to damage the peel. Squeeze the juice from the pulp of oranges and strain it through a strainer or gauze.

Pour water into a saucepan, add sugar, put orange pulp and put on fire. After boiling, cook for 4-5 minutes, strain the broth. Combine the broth with gelatin, orange juice and mix well. Fill the halves of oranges with the resulting broth with gelatin and put in a cold place to harden. (It is more convenient to fill oranges with liquid jelly by placing the peeled half in a glass with the bottom down: the jelly will not pour out and solidify well).

To make orange slices, you need to turn the half of the orange on the board upside down and cut with a sharp knife. These orange slices can decorate cakes, pastries or serve them for dessert as an independent dish.

Milk jelly

Ingredients

• 500 ml of milk
• 100 ml of water
• 3 tbsp. l Sahara
• 1 tbsp. l gelatin
• Vanillin - to taste

How to make jelly from milk and gelatin

1. Gelatin must be filled with boiled water at room temperature and left to swell for about half an hour.
2. Then it is required to bring the milk to a boil, immediately remove from heat, add sugar, bring to a boil again, remove from heat and, gently stirring, introduce squeezed gelatin.
3. When the mass has cooled slightly, add vanillin to it, mix, strain the resulting mixture through a sieve into molds and put in the refrigerator for solidification.
4. Before serving, jelly must be removed from the molds.

Fruit dessert

Fruits for this jelly recipe can be very different. It is most convenient to select them according to the season, and then a delicious dessert is provided to you.

Ingredients

Gelatin - 25 g;

Strawberries - 200 g;

Juice (any) - 500 ml;

Blueberries - 200 g;

Raspberries - 200 g;

Blackberry - 200 g;

Peaches (medium) - 2 pcs.

Cooking

Pour the required amount of gelatin with juice (50 ml will be enough) and leave it for half an hour. At this time, we are preparing the fruit component. All fruits and berries are thoroughly washed under running water, remove seeds from them and cut into small pieces. We spread them at the bottom of the forms, do it carefully, giving them an aesthetic appearance.

Pour the swollen gelatin into a saucepan, add the remaining juice and start heating. Constantly stirring, it is necessary to achieve its complete dissolution. Make sure that the liquid does not boil. After that, remove the pan from the heat, wait 10 minutes and fill it with the contents of the laid out fruits. Leave the dessert for several hours at room temperature, and then place it in the refrigerator overnight. In the morning, the jelly will be ready.

Champagne and sea buckthorn jelly recipe with champagne

Ingredients

• Gelatin 40g
• Water 300ml
• Champagne sweet 200ml
• Sugar 300g
• Fresh figs 2pcs
• Sea buckthorn 400g

Cooking

Pour gelatin in 100 ml of cold water and leave for 10 - 15 minutes. It absorbs water and swells. Put champagne on heating and bring to a boil. Stand for 1 minute to evaporate alcohol. Remove from heat.

Add one third of the gelatin to the champagne. Stir until gelatin is completely dissolved. Cut the figs into thin slices. Cover with fruit pieces the bottom of the mold and sides. Gently pour the figs with champagne and gelatin. Put in the refrigerator for 1 hour. Pour 200 ml of sea buckthorn and slightly punch in a blender - so that the seeds remain intact.

Grate the sea-buckthorn puree over the pan through a fine sieve, kneading the berries with a spoon. Pour 200 g of sugar and put on medium heat. Add remaining gelatin. Knead until smooth.

Do not bring the sea buckthorn to a boil, otherwise vitamins will not be saved. Berries should be heated no more than 50-60 degrees.

The mashed potatoes need to be cooled before being poured onto a layer of figs so that it does not melt. When the sea buckthorn has cooled, pour it into a mold with figs. Put in the refrigerator for another hour. When the jelly has frozen, turn the dishes upside down to get dessert.

To easily get the jelly, lightly heat the bottom by lowering the mold into a container of hot water. It is important not to overheat the jelly, otherwise it will begin to melt. It should also be cut with a knife along the walls of the form, separating the jelly.

After you have turned the jelly upside down, you need to send it to the refrigerator for another 5 minutes so that the jelly seizes after heat treatment.

With the advent of instant gelatin, the preparation of desserts with its use has been greatly simplified. Nevertheless, there are always little secrets.

How to make jelly

Curly baking dishes made of silicone are an excellent option, effective and convenient. But if there are none in your kitchen, use deep salad bowls or bowls. It is advisable to line the bulk form (especially if you are making jelly cake) inside with cling film so that it is more convenient to remove dessert from it after solidification. For portioned serving beautiful glasses, disposable cups or cups. And champagne jelly, of course, is best served in flutes.

How to gently extract jelly

To remove the frozen jelly on a plate, you need to dip the mold in hot water, hold it for a few seconds to keep the walls warm, and turn it on the plate. However, do not overdo it so that the dessert does not lose shape. Metal containers are best suited for this, as they heat up faster.
  Why is jelly good?

The beneficial properties of jelly are not a number, and they are directly related to its composition. The dessert contains gelatin - an integral component of a delicious treat. This ingredient has a beneficial effect on the condition of hair, nails and joints, but, of course, with regular use.

Often, the gelatin in the dessert is replaced by pectin or an extract from seaweed - agar-agar. These foods are also good for the body. So, pectin has the ability to remove radionuclides and salts of heavy metals from the body, and agar-agar improves intestinal function.

In addition, jelly contains various amino acids, for example, glycine, so necessary for the restoration of cartilage and damaged bones. In addition, this component is an excellent prevention against arthritis.

The only harm jelly can do is cause tooth decay if the dessert is too sweet and you are not caring for your teeth properly. But seriously, then harming your body with this delicacy is possible only when it is prepared from low-quality ingredients.

Therefore, if you do not prepare jelly yourself, but buy mixtures that you only need to dilute with water, then carefully study the composition of the product. It should be simple, without any extra preservatives and dyes.

It's hard to find someone who doesn't like jelly. Bags with it are sold at every grocery store, but colorful dessert can be made at home. We will talk about the benefits of goodies and how to make jelly at home. We offer you to please the family not only with the traditional dessert with fruits, but also with more original ones - with kefir or hibiscus tea.

Jelly is very popular all over the world, because it not only tastes great, but is also healthy. There are many variations of its preparation: on the basis of compote, freshly squeezed juice, and even tea. Thanks to our selection of recipes, you will learn how to cook homemade jelly step by step, and the process will not cause you any difficulties. You will read how to make jelly at home from jam, how to reduce the calorie content of goodies, and why you should not get carried away by eating goodies losing weight.

Benefits of Goodies

Before you talk about how to make milk or fruit jelly at home, you need to know about the properties of a natural product. Most often, jelly is prepared on the basis of gelatin, which has a beneficial effect on the body.

• Gelatin-based foods have a beneficial effect on people with joint diseases. Doctors advise people with injuries of the spine or limbs to eat more foods with a high content of this substance: jellied meat, aspic and zelat. Berry jelly also belongs to the list of recommended dishes.
• Gelatin helps to reduce blood coagulation. Foods with its high content must be present in the diet of people with low hemoglobin.
• Experts advise replacing harmful jelly goodies. Goodies are easily digestible, but this is where the danger lies. For a thinner person, dessert may seem easy after an abundance of fast carbohydrate dishes on the menu. Therefore, eating jelly, you may not notice that you went over with calories.

Gelatin is a natural collagen that women need for youthful face and hair beauty. You can eat gelatin every day, washing it down with water, but it’s better to spoil yourself with jelly more often at home.

What dessert is better from: video

Before moving on to recipes, I would like to talk about what types of jellies exist. A classic option is a treat made on gelatin. Today, agar agar and pectin are used in cooking. The first component is obtained from seaweed, the second is found in apples.

Making fruit jelly

A weightless piece of goodies that melts in your mouth and has a pronounced taste of fruit. Isn't that the perfect dessert? Gelatin jelly can be multi-layer, decorated with pieces of fruit or mint leaves. Not sure how to make fruit jelly at home? Then read the recipe below.

• dry gelatin - 4 tsp;
• fruit juice 400 ml. (best to use natural);
• granulated sugar;
• berries and fruit slices - for decoration.

Cooking steps:

1. Pour gelatin with cold water, leave it for 40-60 minutes to swell.
2. Pour juice and the resulting gelatinous mass into a heat-resistant container. Add a little granulated sugar if necessary. Put the mixture on fire. Warm until the gelatin grains are completely dissolved.
3. Combine both components of the jelly, mix. Pour it in a bowl and put in the refrigerator.

Never put a treat in the freezer, otherwise the gelatin will crystallize and you will not get a mouth-watering and tasty jelly.

Chocolate jelly

Typically, recipes say you need to use cocoa powder. But we dare to offer you a dessert option at home with real dark chocolate. We recommend choosing a product with a high content of cocoa beans. Jelly looks especially beautiful in puff form.

To prepare you need:

• 1 tbsp. l edible gelatin;
• dark chocolate;
• 500 ml milk;
• 1-2 tbsp. l granulated sugar.

How to cook :

1. Soak gelatin as instructed.
2. Pour milk into a refractory container, heat it, and then add chocolate to the liquid. Wait until it is completely melted. Add sugar and mix chocolate milk well.
3. During this time, gelatin should have time to swell, so we send it to a water bath and heat until completely dissolved.
4. Add warm gelatin to milk, mix the mixture.
5. Pour the resulting mass into portioned tins. It is advisable to choose transparent products. Then the jelly will look more impressive. Send a slightly warm treat to the refrigerator.

Gourmet Milk Jelly

To make it at home, use a dairy product with an average percentage of fat content.

You will need :

• 500 ml cow's milk;
• 0.5 tbsp. water;
• about 2 tsp gelatin;
• 3-4 tbsp. l granulated sugar;
• cinnamon to taste.

Cooking steps:

1. Prepare the gelatin. Fill it with water and let it swell.
2. Bring milk to a boil and immediately remove from heat. Introduce sugar into hot milk and let it boil. Set aside and let the liquid cool.
3. Pour the dissolved gelatin into warm milk with a thin stream, mix. You can add a little cinnamon or vanilla.
4. Re-mix the jelly of the future, strain the mixture and refrigerate.

Many sweet-tooths love this dessert, cooked at home, for its bright taste.

Coconut Dessert Recipe

You already know how to make fruit jelly, it's time to get acquainted with an exotic recipe. The preparation and use of goodies is indicated for people with intolerance to cow's milk protein.

For jelly you will need:

• 400 ml. Coconut milk
• glass of water;
• 30 g coconut flakes;
• 20 g. Dry gelatin;
• sugar (optional - 0.5-1 tbsp. l.);
• 5 tbsp. l jam or jam.

How to cook :

1. Pour gelatin with a glass of water. In a separate container, combine milk with sugar and simmer over low heat until sugar is completely dissolved.
2. Remove milk from the stove, pour coconut flakes, mix. Leave the mass to cool completely.
3. Heat gelatin in a water bath or in a microwave. Slowly pour the gelatin into the cooled milk mixture.
4. We pour the mass into molds and put in the refrigerator.

Rainbow Orange Dessert: Video Recipe

Kefir jelly with a surprise

Many housewives are interested in how to make unusual jelly at home.

To prepare it, you will need the simplest ingredients, but the taste will amaze any gourmet:

• 5 tbsp. l blueberries;
• 150 ml. low percentage kefir;
• 2 tbsp. l granulated sugar;
• 100 g of water;
• 2 g of vanillin;
• 10 g of gelatin.

Cooking order:

1. Mix kefir with sugar and vanilla.
2. Dissolve gelatin in hot unboiled water.
3. Mix the kefir mixture with gelatin.
4. Add berries. Mix gently.
5. Put in the refrigerator.
6. We recommend decorating a simple dessert with flakes of white or black chocolate.

Delicious jam dessert

If you do not want to stuff yourself and your household with a delicacy of delicate quality, we advise you to make jelly with your own hands according to the following recipe.

For jelly you need:

• 25 g of gelatin;
• water;
• 1 tbsp. preserves.

How to cook :

1. Pour gelatin 20 tbsp. l boiled water.
2. Dilute jam with 2 glasses of water, strain.
3. Boil the syrup for 10 minutes over low heat. Cool the liquid.
4. Bring gelatin to a liquid consistency, and then combine it with syrup.
5. Pour the jelly into the jars, let it cool, put in the refrigerator for several hours.

It is believed that cooking goodies from jam at home takes a lot of time. But this process is very simple and will require minimal culinary skill.

Gourmet Zero Gravity Multilayer Jelly

For this recipe you also need strawberry or currant jam.

For cooking you will need:

• 100 g of jam;
• standard sachet of gelatin;
• 1.5 cups of granulated sugar and water;
• 500-600 g sour cream;
• tsp cocoa powder;
• a third of a teaspoon of instant coffee;
• 2 eggs;
• citric acid and vanillin on the tip of a knife.

Cooking order:

1. Wondering how to make jelly from this set of products? The recipe says that the first thing you need is to fill the gelatin with water. Leave it to swell for 40-60 minutes.
2. Then heat the gelatin until completely dissolved, pour it into three glasses. Cover them to prevent solidification.
3. For the first layer, mix 200 g of sour cream and half sugar. Stir the mixture until completely dissolved. Add coffee, cocoa powder, and citric acid with vanilla. Stir the mass and add a portion of gelatin to it. Now it is necessary to beat it with a whisk until a homogeneous, smooth consistency is obtained. Put the bowl for 40 minutes in the refrigerator.
4. For the next layer, beat the eggs with some sugar and 200 g of sour cream. Repeat all the same, but now send the bowl to the refrigerator for 1 hour 30 minutes.
5. The final third layer is prepared by whipping sugar with sour cream and jam. If the latter is too thick, you can dilute it with a little water. The process remains unchanged, but we place the bowl with sweetness in the refrigerator for 2-2.5 hours.

Thanks to additional components, colored jelly becomes airy, and its taste acquires a creamy touch.

Sour cream jelly with chocolate and fruit: a video recipe

Dietary jelly with gelatin

People who lose weight have special feelings for a delicate dessert. After all, he is a real salvation and an outlet for them. Although cooking fruit jelly at home with gelatin and sugar is contraindicated, we suggest preparing a delicious treat with a pleasant sourness that will not affect the figure.

To make jelly you will need:

• hibiscus - 3-4 tbsp. l .;
• water - 400-450 ml .;
• 2 tbsp. l honey;
• 15 g of gelatin.

How to cook :

1. Pour boiling water over hibiscus, set aside for 10 minutes. Do the same with dry gelatin, stir it until completely dissolved.
2. Filter red tea, add gelatin and liquid honey to it. Mix the liquid.
3. Pour jelly into prepared forms, which first need to be slightly frozen. We send dessert for a couple of hours to the shelf of the refrigerator.

If you wish, you can add sliced \u200b\u200bfruits to the recipe. Hibiscus tea is in harmony with citruses. You can cheer yourself up on a hibiscus mandarin jelly diet.

Vitamin Lemon Jelly with Mint

Prepare a treat at home and with green tea. We offer a recipe with gelatin and kiwi. Such a dessert will be a real salvation from the summer heat. The calorie content of such a treat is higher than the previous one, but you can “make it easier” to replace the sugar with a powder of honey grass.

To prepare you need:

• 4 tsp dry gelatin;
• 200-250 ml. water;
• 50 g sugar
• 1-2 tsp green leaf tea;
• 2 kiwi;
• several sprigs of mint.

Cooking order:

1. Pour gelatin with water, leave to swell.
2. Mix green tea and sugar with a few tablespoons of water.
3. Bring to a boil half a liter of liquid, pour the washed and dried leaves of mint. Reduce heat, insist for 4-5 minutes. Next, you need to remove the mint and add tea with sugar to boiling water.
4. Add gelatin, pre-melted in the microwave or warmed up in a water bath. Stir and strain the liquid.
5. Place kiwi slices in a bowl and pour them over with cooled jelly. Send to the refrigerator. When serving, you can pour on top of the delicacy with lime or lemon juice.

It is known that green tea relieves thirst, and mint in combination with "Chinese gooseberries" has a cooling effect.

Orange jelly from Julia Vysotskaya: video recipe

Lenten Frozen Raspberry Jelly

Even during fasting I want to enjoy a delicious dessert. But most sweets are contraindicated. Raspberry jelly will come to the rescue. We are sure that prudent women will always find frozen berries in the freezer.

For cooking you will need:

• 4 tbsp. l gelatin;
• 5 tbsp. water;
• 20 tbsp. l water - for gelatin;
• ½ tbsp. Sahara;
• raspberry berries.

How to cook :

1. Boil water in a pan and pour frozen raspberries, sugar. Bring the mixture to a boil and turn off the heat. Give the berries time to give away their aroma and taste.
2. Pour gelatin with cold water, let swell for 20 minutes.
3. Strain the warm liquid with raspberries, and wipe the berries through a sieve or chop with a submersible blender.
4. Dissolve gelatin in a water bath, remembering to stir it constantly.
5. Pour gelatin into a berry syrup made from frozen berries in a thin stream. Stir and pour the dessert into molds.

Pectin non-diet recipe

If you are not fighting overweight, then you should definitely cook homemade goodies without gelatin. To do this, you need a fruit rich in such a substance. Pectin is found in plums, apples, gooseberries and currants.

You will need :

• 1 kg. Sahara;
• 600 g of fruits or berries.

Cooking steps:

1. To make fruit jelly, mix the ingredients in a saucepan and set on fire.
2. Boil the mixture over low heat until it turns into a mass with a viscous consistency.
3. Pour the jellies into the jars and place them in the refrigerator until they solidify. Delicious jelly dessert is ready!

If you have no desire to mess with getting pectin from fruits or berries, then you can purchase the finished component in the store. To properly prepare jelly at home based on it, follow the instructions on the package.

We hope you enjoyed the homemade goodies recipes. Jelly is very healthy, especially for people with joint diseases. Now you can spoil the household with milk or fruit multilayer jelly.

In conclusion, we offer you a selection of videos on how to make jelly at home.

Perhaps every hostess knows how to make jelly from gelatin. We loved this delicacy in childhood. Progress does not stand still, and with it the culinary industry is developing. Today you can find so many interesting jelly recipes that your eyes run wide. Consider the best of them.

What does gelatin not like?

How to breed gelatin is written on its packaging. However, this product is capricious, and when working with it, some nuances should be taken into account:

• Never bring gelatin to a boil, because then it will not get a thick consistency.
• Aluminum cookware during heating gives the gelatin an unpleasant taste and a dark shade.
• To dissolve all crystals, in the process of diluting gelatin, heat the container with ordinary water.
• If lumps form in the gelatin mixture that you cannot completely break, strain the liquid through a sieve.

On a note! If you like the so-called trembling desserts, dilute 20 g of gelatin in 1 liter of water. And if you want to get harder jelly, increase the amount of gelatin 2.5 times by the same volume of liquid.

Fruit and berry light dessert

Jelly from berries with gelatin is considered an ideal dessert. First of all, this delicacy is incredibly tasty. Secondly, it is useful because it contains many vitamins. And thirdly, such jelly will not harm your figure.

Composition:

• 500 ml of apple clarified juice;
• 2 tbsp. l granulated sugar;
• 25 g of gelatin;
• peach;
• 6-7 berries of strawberries;
• 6-7 pcs. blackberries;
• 6-7 raspberries;
• mint leaves;
• 6-7 pcs. blueberries.

On a note! You can use absolutely any berries and fruits. Similarly, jelly is made from frozen berries with gelatin.

Cooking:

Advice! You can not put the jelly until completely solidified in the freezer, as it will turn into crystals.

The most tender milk chocolate jelly

Milk jelly with gelatin and cocoa is incredible in taste and very tender. And to make it simple enough. To make the jelly beautiful, use special molds, but you can use ordinary glasses.

Composition:

• 250 ml of baked milk;
• 15 g of cocoa;
• 10 g of gelatin;
• 5 tbsp. l filtered water;
• 2.5 tbsp. l granulated sugar.

Advice! Before pouring jelly into molds, make sure their bottom is warm. Then, during the hardening of the treats, lumps do not form.

Cooking:

Sour cream treat for the little ones

And now we’ll make homemade jelly with gelatin and sour cream. Such a treat will be very useful for children.

Composition:

• 350 g sour cream;
• 100 g of granulated sugar;
• 10 g of gelatin;
• 130 ml of purified water;
• 1 tsp vanillin.

Cooking:

Curd jelly for the joy of sweet tooth

Did you know that dessert can be not only delicious, but also incredibly healthy? Curd jelly is considered just such a delicacy. And if you pour it with syrup and garnish with berries, you get a real culinary masterpiece!

Composition:

• 25 g of gelatin;
• 100 ml of milk;
• 400 g of cottage cheese;
• 400 ml sour cream;
• berries;
• fruit juice;
• 7 tbsp. l granulated sugar.

Cooking:

1. Pour gelatin with milk and leave for 30-40 minutes. During this time, it will swell.
2. Then we put a container with a milk-gelatinous mass on the stove and at a low level of the burner we slightly heat it, stirring.
3. Mash the cottage cheese with sugar and add sour cream. Beat the resulting mass with a blender.
4. Now we introduce the gelatin mixture into it and mix.
5. In principle, it is already possible to pour jelly into forms and put it in the refrigerator. And to complement its taste with bright notes, add any berries or pieces of fruit in jelly.
6. And you can cook another layer. Dissolve the gelatin in the juice and heat it. Pour the mixture to the bottom of the mold, and when it hardens, add jelly from the curd. It will turn out delicious!

On a note! To make the jelly well and easily removed from the mold, dip it gently into warm water.

We decided to make fruit jelly from gelatin, but are afraid to gain excess weight? Then make dessert out of any juice. So you will enjoy its taste, and save the figure.

On a note! Choose natural juice without preservatives or harmful additives.

Composition:

• 2 tbsp. juice;
• 25 g of gelatin;
• 1 tsp granulated sugar.

Cooking:

1. Add the gelatin to the juice and leave it for an hour.
2. After the specified time, we introduce granulated sugar and send the container to the stove. At the minimum level of the burner, stirring all the time, completely dissolve the gelatin.
3. Pour jelly into molds. You can put your favorite fruit or berries at the bottom.
4. When the jelly has cooled, put it in the refrigerator.
5. You can serve such a treat with whipped cream or a ball of ice cream.

On a note! Before putting the jelly forms in the refrigerator, cover them with food wrap so that the treat does not absorb the smells of other products.

Hello dear readers! It's no secret that almost every woman loves sweets. However, every piece of dessert eaten can adversely affect the figure, so many girls, adhering to the diet, completely deny themselves the pleasure of eating sweets. The consequence of such a strict restriction can be a significant deterioration in mood, because sweets stimulate the production of endorphins, as well as fatigue due to the fact that the amount of substances that it needs to receive energy is reduced in the body.

Therefore, even on a diet, a woman should consume light carbohydrates in moderation. The best option is to cook fruit jelly yourself at home with gelatin.

Gelatin Jelly

Milk jelly with fruit

To make 1 serving, you will need:

• 15 grams of gelatin;
• 200 grams of milk;
• 20 grams of honey;
• favorite fruits.

Dessert preparation:

1. Gelatin is poured into half the volume of milk for swelling.
2. At this time, over a quiet fire, the remaining milk, mixed with honey, is heated. Make sure that the liquid does not boil. Stir the mixture until all the honey has melted.
3. Swollen gelatin granules are transferred to hot milk.
4. Washed and sliced \u200b\u200bfruits are laid out according to forms.
5. After the granules dissolve, the liquid is poured into molds.
6. The dessert is cooled in the refrigerator for at least 40 minutes.

According to this recipe, I usually make milk-fruit jelly with apples, since with them the dish turns out to be the most low-calorie.

Tasty jelly ... this is certainly wonderful, but what about the whole?

Sour Cream Jelly

It is necessary:

• 400 milliliters of sour cream;
• 4 tablespoons of sugar;
• 45 grams of gelatin;
• 1 apple
• 200 grams of strawberries.

Sour cream and fruit jelly is prepared very simply:

1. Gelatin is poured with water in accordance with the instructions. After the granules swell, they must be dissolved in a water bath.
2. Sour cream is actively whipped with sugar.
3. Gelatin is gently mixed with sour cream.
4. Strawberries are washed under running water, peeled, dried, cut into medium-sized pieces. The apple is peeled, cut into small pieces.
5. In the form, the dessert is laid out in layers: fruit and berry slices, sour cream, fruits, again sour cream filling.
6. The jelly is cooled in the refrigerator until completely solidified.

When I use this recipe to make jelly sweets, the following tips help me:

• low-fat sour cream will beat much easier, moreover, the dish will be more healthy;
• for sugar to dissolve quickly, all ingredients must be at room temperature;
• you can get an air souffle only with a mixer or whisk.

Fruit Juice Jelly Dessert

To make jelly, you need:

• 2 cups fruit juice;
• 25 grams of gelatin;
• dessert spoon of sugar.

How to make a juice dessert:

1. The juice is mixed with gelatin, and then left for 60 minutes to swell the gelatin granules.
2. Then granulated sugar is poured into the liquid.
3. The capacity is installed in a water bath. The liquid should be constantly mixed until the gelatin granules and granulated sugar are completely dissolved.
4. Jelly is poured into molds and sent to the refrigerator for 1 hour.

I usually supplement this recipe with fruit cut into small pieces. To do this (before pouring the jelly juice into the molds), I put a small amount of fruit in them. This jelly looks beautiful on the table, if it is previously removed from the mold. For this, the form should be placed in hot water for a few seconds, and then turn it over on a saucer - the dessert will pop up itself. This dish will be a great treat for children.

And the kids love ice cream. Read how you can easily and simply cook healthy.

Jelly treat from fruit and berry puree

To make mashed jelly, you will need:

• 100 grams of your favorite fruit or berries;
• 40 grams of granulated sugar;
• 5 grams of gelatin.

Step-by-step method of preparation:

1. Gelatin is soaked in cold water.
2. Selected fruits and berries are washed, peeled, and then rubbed through a sieve or chopped with a blender. The resulting mixture is diluted with a small amount of water, sweetened with sugar and brought to a boil.
3. Gelatin granules are transferred in the puree and completely dissolved in it.
4. The prepared liquid is poured into molds, left until the dessert acquires room temperature, and then transferred to the refrigerator.

I like to make fruit and berry jelly in layers. To do this, I wipe several types of mashed potatoes that differ in color. Then, first, pour one color into the molds, cool it in the refrigerator, spread the next shade, and do the same with all prepared types of mashed potatoes.

Gelatin not only helps make delicious diet meals, but also serves as an excellent foundation.

Jelly cake with fruit, cottage cheese and sour cream

You will need:

• 450 grams of low-fat sour cream;
• 400 grams of non-grained curd;
• 4 dessert spoons of gelatin;
• a dining spoon of cocoa;
• a small amount of favorite fruit;
• 3 tablespoons of dark red juice;
• a small amount of powdered sugar.

The technology of preparation of cottage cheese and fruit cake at home:

1. Gelatin is soaked in an incomplete glass of water at room temperature.
2. Curd is mixed with sour cream and powdered sugar.
3. Swollen gelatin granules are dissolved in a water bath, and then the liquid is introduced into the curd cream mixture.
4. The resulting mass is divided into 3 identical parts. Cocoa is added to one of them, juice to the second, and the third remains white. Instead of juice and cocoa, food coloring can be used.
5. 4 dining spoons of a white souffle pour into the center of the detachable form. It is not necessary to level it all over the bottom of the form. As much pink cream is poured into the white center, and chocolate cream onto it. In this order, the form is completely filled out.
6. Fruit pieces are immersed in the last layer.
7. The cake is placed in the refrigerator for 6 hours until completely solidified.

As a decoration when serving such cooked treats, I use fruit syrups or jams.

If you want to know how to make strawberry jelly, watch the video:

Compote jelly sweets

It is necessary:

• 70 milliliters of water;
• 400 milliliters of peach compote;
• 2-3 canned peaches;
• a few mint leaves;
• a tablespoon of gelatin.

To make jelly from compote, you must adhere to the following recommendations:

• 1. Gelatin is poured with water at room temperature. It is advisable to let the gelatin granules infuse for an hour.
  2. Compote is heated to 80 degrees.
  3. Peaches are cut into small pieces.
  4. Gelatin granules are mixed with compote. The mixture is mixed until all the granules have dissolved.
  5. The resulting liquid is laid out in tins. Each of them contains several peach slices.
  6. After the molds have cooled, they must be sent to the refrigerator for 1 hour.

Agar Agar Grape Jelly

To prepare, you need:

• bunch of grapes;
• a small amount of sugar;
• dinner spoon agar agar;
• 400 milliliters of water.

Cooking method:

1. Compote is made from grapes. To do this, all the grapes are placed in water and brought to a boil. The resulting liquid is simmered for 5 minutes.
2. Sugar is poured into the compote.
3. Of the total volume of compote at room temperature, 1 cup is cast, in which agar-agar is stirred. I usually pour a glass of compote through a fine sieve so that the jelly is mouth-watering and transparent.
4. While agar-agar swells, the rest of the compote is filtered.
5. Then both liquids are mixed together, put on a quiet fire and boil for 5 minutes. During this time, agar-agar should completely dissolve.
6. The strained grapes are distributed in tins, and then they are poured with compote. After dessert reaches room temperature, it is transferred to the refrigerator.

According to the presented recipes, you can cook delicious low-calorie desserts that will appeal to both adults and children. Such treats will be an excellent option for girls who adhere to the diet menu. To further reduce the calorie content of sweets, I usually use a sweetener - it turns out delicious and healthy!

If you liked the described recipes, and want to get more useful information about dietary dishes, I advise you to subscribe to blog updates, as well as recommend your favorite articles to friends on social networks. Goodbye, dear readers!

Bright, summer, refreshing, light and healthy dessert - all this can be said about the gelatin jelly recipe. It is prepared from countless berries and fruits, dairy products (kefir, sour cream, cottage cheese and milk) are used as a basis. The treat can have a portioned serving or be cooked in the form of a cake. The main thing is that it will not take a lot of time to create this delicious beauty, and all the subtleties will be described below.

In cooking, several gelling substances are used: pectin, which is obtained from fruits (citrus fruits, apples), agar-agar - the same substance of plant origin (from algae) and gelatin obtained from animal raw materials.

The latter product is most often found in recipes. Therefore, before you start how to make jelly from gelatin, you need to familiarize yourself with all the rules for its preliminary preparation.

First, the gelatin is soaked in cold water. The amount of water is taken depending on which product is used. Sheet gelatin can be poured with a very large amount of water, since then it can be easily drained. For powder or granules of the product, liquids are usually taken 3-5 times more than the weight of gelatin.

Swelling times may vary from manufacturer to manufacturer. In this matter, it is worth focusing on the dates that are indicated on the package.

Melt the moist gelatin to a liquid state, but so that it does not lose its gelling properties, it must not be allowed to boil. Therefore, the best way to melt is a steam bath or a microwave “Defrost” mode. After that, gelatin is completely ready for further use.

Fruit Juice Jelly with Gelatin

For this dessert, fruit juices without pulp with a rich color, such as grape, pomegranate, orange or cherry, are suitable. Using them as a basis allows you to get a bright treat with a rich fruity taste.

In the formulation of jelly from juice, gelatin and liquid are taken in the following proportions:

• 500 ml of any fruit juice;
• 100 ml of water;
• sugar to taste if the juice is not sweet enough;
• 25 g of gelatin.

Cooking Technology:

1. Pour water into the thickener and leave to swell according to the recommendations on the package.
2. Sweeten the juice of fruits or berries to taste and send to the stove, wait for the boil and boil for about ten minutes.
3. If the gelatin is already swollen, but there is water left, gently drain it. Remove the hot juice from the heat and transfer the gelatin into it, mix the jelly base until all the particles of gelatin have dispersed.
4. Pour the slightly cooled mixture over the prepared molds. If desired, you can decorate with fresh fruit. Allow dessert to solidify completely in the refrigerator.

Jam recipe

Cherry, raspberry or other jam can be the basis of a refreshing summer treat - jam jelly. If there are pieces of fruit or whole berries in the workpiece, they will add zest to the dessert.

The list of ingredients required for jelly:

• 200 ml of jam;
• 100 g of sugar;
• 500 ml of water;
• 25 g of gelatin.

Working process:

1. Prepare gelatin for further use (soak and dissolve to a liquid state) as indicated in the instructions on the package. The amount of water required for its preparation is not included in the list of ingredients.
2. Pour the jam with the amount of water indicated in the recipe, add sugar and stir. Then boil the mixture for 10 minutes and cool to about 50 degrees.
3. Combine the jam base and liquid gelatin, pour everything in the tins and put in the refrigerator for four hours until it sets completely. Serve with ice cream or whipped cream, garnish with a sprig of mint.

Cooking from sour cream

Sour cream jelly is undeservedly considered a high-calorie dessert, because contrary to popular belief, not fat homemade sour cream, but a store product with a fat content of 15% is ideal for its preparation.

To prepare a gentle sour cream dessert on gelatin, you will need:

• 400 g low-fat sour cream;
• 120 g of sugar;
• 10 g vanilla sugar;
• 30 g of gelatin.

The sequence of actions:

1. So that sugar dissolves faster in sour cream, and gelatin does not curl in it, lumps all the ingredients of the dessert in advance from the refrigerator, allowing them to warm to room temperature.
2. Beat sour cream with a mixer in a lush mass, adding a little vanilla and regular sugar.
3. When all the grains are dispersed in the dairy product, transfer a couple of spoons of sweet sour cream to a container with prepared liquid gelatin, mix and combine with the total mass.
4. Arrange the sour cream jelly in a bowl and put in the cold until it hardens. Part of the jelly can be dyed with cocoa in brown and laid out in a mold, like a multi-colored dough when baking a Zebra cake. You can also make a puff dessert, alternating fruits (any other than kiwi and pineapple) and jelly.

Homemade Milk Jelly

For the simplest milk jelly, only three components are needed: prepared gelatin, milk and sugar. But this low-calorie dessert can be diversified by adding various spices (vanilla, nutmeg, cinnamon), chocolate or cocoa, coffee and fruits.

For classic homemade milk jelly, take:

• 200 ml of milk;
• 4 yolks;
• 100 g of sugar;
• 10 g of gelatin;
• vanilla powder to taste.

Cooking:

1. Put milk on the fire and bring to a boil. Meanwhile, pour sugar and vanillin into the yolks, grind everything until a homogeneous creamy mass.
2. Pour hot milk to the yolks with sugar, stir until smooth. Then put the swollen gelatin and warm it up a bit with constant stirring, without heating the mass above 60 degrees.
3. Pour the hot milk jelly into the prepared dry container and, after it has become room temperature, put it in the refrigerator until it is completely stabilized.

Jelly can be served in bowls, cups or other cookie cutters in which it hardens, or you can dip the cookie in hot water for a couple of minutes and gently remove the jelly on a plate. This creates more opportunities for spectacular presentation.

How to make compote dessert

As for the use of winter preparations for the preparation of summer desserts, it is possible to cook not only jelly from jam, but also from compote. A special taste of the dish can give a pinch of citric acid, vanilla or cinnamon.

The ratio of components for jelly from compote will be as follows:

• 500 ml of compote;
• 30 g of gelatin.

Cooking process:

1. Strain compote to filter fruits and berries. Pour the required amount of liquid and pour gelatin on it. Leave the mixture alone for 30 minutes.
2. Then put the compote with gelatin on the fire and warm, not allowing boiling, until all grains are completely dissolved.
3. Pour half the jelly base into silicone muffin tins and send to the refrigerator, filling them to the middle.
4. When the jelly in the molds hardens, put on it the berries from the compote and pour the remaining jelly. Serve after solidification, taking out of the molds.

Kefir variant

Following the same principle as sour cream jelly, a dessert is prepared on the basis of another sour-milk product - kefir. The dish can be just white, or you can cook a beautiful multi-colored treat using food colors, but even without them you can make a beautiful vanilla-chocolate jelly.

It will require:

• 1000 ml of kefir;
• 120 g of sugar;
• 100 g of dark chocolate without additives;
• 15 g of gelatin;
• 3 g of vanillin.

Recipe step by step:

1. Beat the yogurt at room temperature with a mixer operating at medium speed, beat together with sugar and vanilla.
2. When all the sweetener crystals have melted, inject the prepared gelatin. The jelly base is divided into two equal parts.
3. To serve take beautiful wine glasses on the leg. Fix them in a horizontal position at an angle so that you can fill half with liquid. Pour vanilla jelly on kefir and put in the cold.
4. Melt the chocolate bar in a steam bath and introduce into the second part of the jelly, whipping the mass with a mixer. When the white part hardens, place the glasses vertically and fill them with chocolate jelly, after hardening of which, the dessert is ready to serve.

Curd jelly with gelatin

Curd jelly can be prepared only on the basis of cottage cheese, sugar and prepared gelatin. In this case, it is better to soak and dissolve it not in water, but in milk. But there is a recipe for a more tender curd dessert, more like a souffle.

For cottage cheese jelly with a delicate creamy taste, take:

• 900 g of soft diet cottage cheese;
• 100 ml of vanilla syrup;
• 20 g of vanilla sugar;
• 16 g of gelatin;
• 250 ml of fatty cream for whipping.

How to make jelly from gelatin and cottage cheese:

1. Put the cottage cheese in a container of a suitable size, pour in the vanilla syrup and grind it with a hand blender until smooth. Next, introduce the prepared liquid gelatin and mix everything again with a blender.
2. Beat the chilled cream until persistent peaks with vanilla sugar. In order not to refill the cream and dissolve all the particles, sugar can be ground in a coffee grinder into powder.
3. Then gently mix both masses (creamy and curd) with a spatula. Arrange on prepared containers and after hardening you can enjoy creamy curd tenderness.

From strawberries at home

In the strawberry season, it will be a big mistake not to try to make delicious jelly from juice and whole strawberries.

To prepare it you will need:

• 550 g of strawberries;
• 220 g of granulated sugar;
• 200 ml of cold water;
• 15 g of gelatin.

We prepare strawberry dessert as follows;

1. Strawberry berries, sort out to remove the stalks, rinse and pat dry on a paper towel. Squeeze the juice from about half of the total number of berries.
2. Pour the rest of the strawberries with sugar and add water, bring to a boil and boil for 3-4 minutes. Next, decant the broth, and carefully arrange the berries in cookie cutters.
3. Prepare gelatin using a strawberry broth. Combine the dissolved thickener with strawberry juice and pour berries on it, and after waiting when everything hardens, you can proceed to the tasting.

Cranberry stepping

The jelly recipe with gelatin and cranberries allows you to get not only very useful, but also an original dessert. After all, the benefits of cranberries are preserved due to the fact that mashed berries do not give in to the influence of high temperatures, and pink airy jelly foam makes the dish more interesting.

Proportions of ingredients used:

• 160 g of fresh or frozen cranberries;
• 100 g of sugar;
• 500 ml of water;
• 10 g of gelatin.

Stages of cooking:

1. First, pour gelatin into 100 ml of cold water and safely forget about it for the next 30 minutes.
2. Cranberry berries, if a frozen product is used, thaw beforehand, then rinse, dry and puree using a blender.
3. Wipe the resulting mass through a sieve. Pour the cake with the remaining 400 ml of water and put on fire, and mashed mashed potatoes will need a little later.
4. Pour sugar into boiled water with a cake and boil for a couple of minutes until it is completely dissolved, remove from heat.
5. When the liquid cools down a little, introduce swollen and melted gelatin into it. Strain the resulting mixture through a sieve and mix with cranberry puree.
6. Pour 2/3 of the liquid jelly into portioned dishes without adding a few centimeters to the edges, and refrigerate until completely frozen.
7. The remaining part of the jelly is cooled to a state of liquid jelly and beat with a mixer into the foam, which is then distributed over the frozen jelly, and again put the dessert in the refrigerator.

Homemade Plum Treat

Plum, along with other fruits and berries, can also be an excellent basis for a delicious sweet and sour jelly.

In this case, you need to take:

• 150 g ripe plum fruits;
• 100 g of sugar (the amount of this ingredient can be adjusted depending on personal preference);
• 600 ml of drinking water;
• 20 g of gelatin.

Homemade plum jelly gelatin recipe in steps:

1. After removing the seeds, cut the washed plums into small pieces, pour 0.5 l of water, add sugar and boil everything on the stove after boiling for five minutes.
2. Using the remaining 100 ml of water, prepare a prescription amount of gelatin.
3. Pour hot plums in syrup into a blender bowl and beat into a homogeneous homogeneous mass. Then return to the pan and combine with the prepared gelatin.
4. When the jelly has cooled to room temperature, it should be distributed in portioned containers and sent for 2-4 hours in the cold.

Cherry Jelly with Gelatin

This dessert looks like an expensive restaurant dish, if you pour it in a bowl and decorate with whipped cream and a cocktail cherry before serving. You can make cherry jelly from jam, juice or compote, and in season you can take fresh cherries.

Product List:

• 300 g of cherries;
• 150 g of sugar;
• 600 ml of water;
• 20 g of gelatin.

How to cook:

1. Pour the gelling component into 100 ml of water and leave it saturated with moisture. Depending on the product used, it will take up to half an hour.
2. Put the remaining water and sugar in a pan of proper displacement, stir and put on fire.
3. While the syrup is boiling, remove the seeds from the washed cherries. Then transfer them to a boiling sugar solution and boil for ten minutes.
4. Remove the cherries from the heat, transfer the swollen gelatin to them, which is mixed until smooth. After that, it remains only to pour the jelly on the bowls and let it freeze.