This site is published by McNeil Nutritionals, a division of Johnson & Johnson Pacific Pty Ltd. It is intended for visitors from New Zealand only. See our Legal Notice and Privacy Policy. Last modified 14 May 2010.
© McNeil Nutritionals, Division of Johnson & Johnson Pacific Pty Ltd. 2006 – 2009.
This site is published by Johnson & Johnson Pacific Pty Ltd which is solely responsible for its contents.
Fresh Orange Jelly
Serves 6
Ingredients
3 large oranges
½ cup SPLENDA® Granular
3 teaspoons (1 sachet) gelatine
¼ cup very hot water
Method:
- Squeeze juice from oranges. Combine with SPLENDA® Granular.
- Using a teaspoon, gently scrape any pith away from the inside of orange skins.
- Dissolve gelatine in water by whisking with a fork. Spoon ½ orange juice mixture into the gelatine, then pour in the remaining orange juice.
- Set the orange skins in a muffin pan, Pour the jelly into the orange skins and refrigerate for at least 2 hours or until set.
- Cut oranges into wedges to serve.
Per serve
| Protein | g | 2 |
| Fat | g | 0 |
| Carbohydrate | g | 8 |
| Energy | kJ (43 calories) | 180 |
| Fibre | g | 0.3 |
RECIPE TIPS
- 3 large oranges should yield 1½ cups of juice.
- Any citrus juice or combination may be used to make this jelly.
- Jelly may be poured into glasses to serve instead of using the orange skins.
- The muffin pan is only an aid so the jelly doesn’t spill. If you wish to place the jelly in a mould, the gelatine needs to be doubled.
- The orange jelly will store in the refrigerator for 4-5 days
