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A light, tangy, fluffy dessert, easy to make and ideal for diabetics and diets.
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lemon jelly, for diabetics
(8 ounce) can evaporated low-fat milk
(15 ounce) can crushed pineapple in juice
Dissolve jelly in HALF required boiling water, leave to cool.
Add the can of pineapple and all the juice.
Whip up the milk, as much as you can (best if it has been in the fridge first).
Fold into the jelly until the milk changes colour.
Put into the fridge to set.
It’s almost like a soufflé, light and tangy. Decorate with fresh fruit or grate some diabetic chocolate over the top.
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