Blueberry and Apple Jelly & Strawberry Yogurt Sauce

 Let's have a toast, shall we ?!

My girl couldn't join her brother to cook a dish on Mother's Day.  So, as soon as her mid term exams ended, my girl borrowed a cookbook from the library and wanted to cook for the family. So call a dinner for the belated Mother's Day celebration. She bookmarked a few recipes but unfortunately she was unwell that weekend so shelved it off.

As I was flipping through the pages of the cookbook, saw this easy yet creative dessert. Here's sharing this 'not drinkable champagne' ... or rather Blueberry and Apple Jelly !

Recipe adapted from the cookbook :
LOW CARB REVOLUTION
Comfort Eating For Health By Annie Bell
With slight modification made as I've halved the quantity, replaced the gelatine leaves with gelatine powder.

Blueberry and Apple Jelly
Serves 4
Ingredients :
1/2 litre clear unsweetened apple juice
6 gram gelatine powder
100 gram blueberries
seeds from pomegranate to serve (optional)

Method :
Spoon 2 tablespoons of apple juice to a small bowl and sprinkle with gelatine. Stir to dissolve with a spoon. Set aside for about 3 minutes.

Pour the rest of the apple juice into a small pot. Use medium flame to boil.

Once boiled, off the flame. Pour the gelatine mixture into the pot, stir to dissolve completely. Leave to cool. (I leave about 5 minutes).

Pour the jelly solution into containers, glasses or serving bowls.

Stir in the blueberries which will float. Cover and chill for half a day or overnight in the fridge till set. Serve the jelly scattered with pomegranate seeds if wished.

Strawberry & Yogurt Sauce 

Since we also love the Mango & Yogurt Sauce here, I adapted the same recipe to make a small portion but using strawberries instead of mangoes and made slight changes.

For the fruits:
6 Strawberries - hulled and cut in halves
2 fresh Plum - stoned and pitted. Slice 12 wedges.
Instead of using skewers to make fruit kebabs, I used toothpick to secure them in pairs.

For the sauce:
80ml fresh strawberry  puree - remove the hull and discard, chopped small and lightly mashed with fork.
80ml thick plain yogurt (I used low-fat yogurt natural flavour)
Few drops of vanilla essence

1. To make the sauce, beat together the strawberry puree, yogurt and vanilla with an electric mixer.

2. Cover the sauce and place in the fridge until required.

3. Decorate and arrange the fruits on a serving tray/plate and serve together with a bowl of strawberry yogurt sauce.

Hee ... hee .. Do they look like glasses of champagne? So, here's a toast to the organisers & hosts of below theme events, cheers ^-^! And thank you for hosting the events !

"This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai" 

 

Also

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. 

And sharing with "Cook Your Books Event"

I'm submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours