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  • Home
  • About Me
    • Transformation Story
  • Blog
    • Fitness
    • Personal Space >
      • Personal >
        • Life without my sister
      • Reverse Dieting >
        • 2014-2015
        • 2021
      • Food Diary
  • Meals
    • Recipes >
      • Bars >
        • Protein >
          • Chocolate Oatmeal
      • Drinks >
        • Coffee >
          • Chocolate Protein Coffee
      • Pancakes >
        • 2 Ingredient Pancake
      • Potatoes >
        • Garlic & Onion
      • Wraps >
        • Chicken, Mayo & Sweetcorn
        • Tuna & Cheese
      • Desserts >
        • Ice Cream >
          • Chocolate Banana
          • Strawberry Yoghurt
          • Black Cherry Yoghurt >
            • Sorbets >
              • Strawberry
          • Chocolate Protein
        • Fudge >
          • Peanut Butter Protein
        • Jelly & Jelly Babies >
          • Sour Lemon
          • Rooibos
          • Passion Fruit
          • Chocolate Protein Jelly
        • Truffles >
          • Dark Chocolate
  • Coaching
  • Freebies
  • Contact
Picture
RECIPE:                Makes 14 Jelly Hearts

Ingredients:
  • 2 Teaspoons Unflavoured, Clear Gelatine
  • 2 Rooibos Teabags
  • 20g Honey

Method:
  1. Add the 2 teabags into a microwaveable jug
  2. Pour about 100-150 ML boiling water into the jug
  3. Stir for a few seconds
  4. Microwave the jug with the teabags for a minute or so to extract all of the tea flavour
  5. Sprinkle the gelatine over the tea water
  6. Mix it all together until fully dissolved (microwave for a few seconds if there are lumps)
  7. Pour into your molds
  8. Freeze/refrigerate until set

Notes:
  • Make it lower carbs by substituting the honey for sweetener
  • The amount of pieces will depend on your mold
  • Adjust the volume water according to the size of your mold
Picture
Nutritional Information (For entire batch of 14 Hearts)

Calories: 85
Total Fat: 0 g
Total Carbs: 16 g
        Of which Fiber: 0 g
        Of which sugar: 16 g
 Protein: 6 g
 Sodium: 25 mg
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