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  • 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
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Sour Lemon Jelly Babies

10/16/2014

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Picture
RECIPE:                Makes 14 Jelly Hearts

Ingredients:
  • 2 Teaspoons Unflavoured, Clear Gelatine
  • 2 Tablespoons + 1 Teaspoon unsweetened Lemon Juice
  • 1 Tablespoon Honey

Method:
  1. Add the lemon juice & honey into a jug
  2. Pour about 100-150 ML boiling water into the jug, it shouldn't be too runny
  3. Mix the lemon juice & honey until dissolved
  4. Sprinkle the gelatine over the water
  5. Mix it all together until fully dissolved (microwave for a few seconds if there are lumps)
  6. Pour into your molds
  7. 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 honey and lemon juice to suit your preferences

Picture
Nutritional Information (For entire batch)

Calories: 77
Total Fat: 0.1 g
Total Carbs: 14.4 g
        Of which Fibre: 0.1 g
        Of which sugar: 13.1 g
 Protein: 6 g
 Sodium: 17.6 mg
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