JUICY JELLY CUPS | SAINSBURY'S RECIPES
These fruity cups are the ideal snack for summer holidays – whether you're out for a picnic or out in the garden Tip: you will need 24 curved jelly moulds that can hold 18-20ml water in each cup
Provided by Sainsbury's Team
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 24
Number Of Ingredients 2
Steps:
Make up the jelly according to the packet instructions using half the water recommended. Leave to cool slightly.
At the bottom of each of the 24 curved jelly moulds, add two raspberries. Top up with the lime jelly liquid and then transfer to the fridge. Leave to set overnight and then turn the jellies out of the jelly moulds and onto a chopping board.
Nutrition Facts : Calories 10 calories, FatContent 0.0 grams, SaturatedFatContent 0.0 grams, SugarContent 2.2 grams, SodiumContent 0.0 milligrams salt, CarbohydrateContent 2.2 grams, FiberContent 0.0 grams, ProteinContent 0.0 grams
MARZIPAN CUPS WITH CURRANT JELLY RECIPE: HOW TO MAKE IT
These bite-size beauties look and taste gourmet, but they're easy to make and boast a delicate almond flavor. The hidden jelly surprise and pretty nut accent make them a nice addition to any treats tray. You can make them in advance and freeze them for up to three months, if you like. —Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 60 minutes
Cook Time 15 minutes
Yield about 7 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm., Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups., For filling, in a small bowl, mix almond paste and sugar until blended. Add eggs and extract. Place 1/2 teaspoon jelly in each cup; top with 1 teaspoon almond mixture. Place one almond on top of each cup. Bake 15-18 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 108 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 53mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
More about "jelly cups recipes"
RECIPE: STRAWBERRY JELLY CUPS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 130 minutes
Calories 162 calories per serving
Put the jelly in a measuring jug and pour in 570ml boiling water. Stir to dissolve the jelly and then let cool slightly.
Place the chopped strawberries in the bottom of 4 x 250ml glasses, reserving a few pieces to garnish.
Pour the jelly into the glasses, then chill for about 2 hours until set. Top with a layer of yogurt and a few of the reserved strawberry pieces to serve.
MARZIPAN CUPS WITH CURRANT JELLY RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 01 hours 15 minutes
Category Desserts
Calories 108 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm., Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups., For filling, in a small bowl, mix almond paste and sugar until blended. Add eggs and extract. Place 1/2 teaspoon jelly in each cup; top with 1 teaspoon almond mixture. Place one almond on top of each cup. Bake 15-18 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely.
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