Strawberry Jelly Whip


½ sachet, sugar free strawberry or raspberry jelly crystals (see tips)

125ml boiling water

100ml lukewarm water

6 tablespoons Anchor™ lmmunoHalo™

1 cup chopped strawberries, rinsed, hulled and coarsely chopped



Prep: 10 minutes plus 2-3 hours chilling
Serves: 2

In medium bowl combine the jelly and boiling water and stir till dissolved. Place in the freezer to cool but not set. Around 30 minutes. 

In a small bowl combine the lukewarm water and Anchor™ lmmunoHalo™ and whisk until fully combined. Chill in the freezer while the jelly cools. In a large bowl combine the cooled jelly and the chilled Anchor™ lmmunoHalo™ mixture. 

Using an electric beater, beat the mixture until pale and fluffy 2-3 minutes. Pour into 2 dessert glasses, scatter in ½ the chopped strawberries and chill in the fridge until set – approximately 1 hour. 

Serve topped with remaining chopped strawberries. 

Tips: Sugar free jelly sachets range from 9-11g depending on the brand so just use ½ of whatever size sachet you have. If using regular jelly crystals, again, just use ½ the packet.