Mixed Berry Jelly

Time to prepare: 10 minutes 

Time to cool: 6 hours

Serves: 4



  • 500ml of water 

  • 3 tbsp. of Great Lakes Gelatine – This is the best one I’ve found here

  • 4 tsp of xylitol/ 2 tsp of xylitol and 1 tsp of stevia (depending on your taste buds)

  • The juice and zest of 2 lemon 

  • The juice and zest of 1 orange 

  • 300g of mixed berries, mashed with a fork or mushed by pulsing them slightly in a blender. I also use frozen berries as they are cheaper and defrost them at home. 

  • 2 tsp of psyllium powder (for fibre)



  1. Bring the water to the boil and then whisk in the gelatine gradually -  whisk quickly, to ensure it does not stick to the bottom of the pan

  2. Add the juice/zest of the lemon/orange and also the xylitol – continue whisking.

  3. Take off the heat and mix in the berries

  4. Optional stage if adding psyllium powder - add psyllium powder to the mixture and then you’ll need to blend with a hand blender/ normal blender (as it will go glue like before it sets). 

  5. Distribute into 4 dishes or one big one and leave in the fridge to set for 4 – 6 hours.

Nutritional 2-pennies: ‘Gelatin provides amino acids like glycine that strengthen the gut lining and therefore lower inflammation. Glycine is used by doctors to help improve digestive, joint, cardiovascular, cognitive and skin health.’ Dr Axe, 2016 Gelatin is also also a great source of protein and each jelly has roughly 4g of protein – if you would like your jelly to set harder then add more gelatin and then you will also be upping your protein.