Sometimes it doesn't take much to create a "wow" effect on your spoon. Our new recipe shows you how to create a dessert with just a few ingredients that not only looks great but also shines nutritionally. Get everything you need for the jelly with vanilla cream that clearly beats the classic counterpart.
Spoiler: You save over half the calories, massively reduce sugar and fat – and still bring full flavor and even 3x more protein to the table.* What are you waiting for?
1. Ingredients (for 4 servings)
For the jelly:
- 300 ml water + 100 ml water
- 8 g Zerup
- 3 sheets gelatin, white
- 2 g Chunky Flavour**, e.g. Neutral
For the vanilla cream:
- 30 g Protein Pudding
- 250 ml milk (e.g. unsweetened almond milk)
- 9 g Chunky Flavour, e.g. Vanilla Perfection
- 100 g low-fat quark
Optional topping:
- 200 g fruit of your choice, e.g. raspberries
- Butter biscuits, crumbled
- Nut butter
2. Preparation
- For the jelly: Soak 3 sheets of gelatin in cold water.
- Mix 300 ml water with Zerup and stir in 2 g Chunky Flavour Neutral. Bring 100 ml water to a boil in a kettle.
- Remove the soaked gelatin from the water, squeeze it out, and add it to the hot water. Stir until there are no more lumps in the water.
- Now add the gelatin mixture to the Zerup water.
- Divide the mixture into 4 (dessert) glasses and chill in the refrigerator for at least 4 hours.
- For the vanilla cream: Mix the More Pudding powder with milk until creamy using a whisk, then fold in quark and Chunky Flavour.
- Take the finished jelly out of the refrigerator and distribute the pudding cream among the 4 glasses.
- Now garnish as desired, e.g., with fresh raspberries, biscuit crumbs, and nut butter – and enjoy!
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3. Nutritional Value Comparison
* Compared to conventional jelly without More products.
** The concern that sucralose contained in Chunky Flavour could become harmful when heated is based on laboratory conditions at 120°C. In a real kitchen, however, food rarely reaches such high internal temperatures, so sucralose can be safely used for baking and cooking. You can read more about this here.