Champagne Jelly (Jello)

"From Australian BH&G Diabetic Living. Though I don't have a sweet tooth the DM who is also diabetic does and I think this is a special occassion dessert that she would enjoy. Have not included the 7 1/4 hours cooling, chilling and setting time."
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Ready In:


  • 60 ml water (1/4 cup)
  • 1 12 tablespoons gelatin (powder)
  • 750 ml sparkling white wine (lo calorie)
  • 60 g caster sugar (1/4 cup or granulated sugar substitute)
  • 200 g grapes (red seedless halved)
  • 8 passion fruit (halved pulp removed)


  • Put water in a small bowl and sprinkle the gelatine powder over, stir, set aside for 5 minutes.
  • Put the wine and sugar in a medium saucepan and stir over a medium heat until the sugar is dissolved and then add the gelatine mix and then stir until the gelatine dissolves.
  • Pour into a heatproof jug and set aside for 15 minutes to cool and put in the fridge for 30 minutes to chill.
  • Pour mixture into glasses and put in the fridge for 6 hours or until jelly/jello is set.
  • Combine the grapes and passionfruit pulp and divide between the glasses and serve.
  • NOTE - for a alcohol free version, replace the sparkling wine with alcohol removed sparkling white wine (we can get that in our supermarkets here in Australia).

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