Jelly with fruit is a light and bright delicacy. Original recipes of fruit, dairy, sour cream jelly with fruit

Jelly with fruit is a light and bright delicacy. Original recipes of fruit, dairy, sour cream jelly with fruit

Jelly cakes, candies with a jelly filling, just kremanki with a mysteriously transparent dessert - no matter how decorated the jelly, there will be no end-of-life from young sweets.

Today we are preparing the most colorful and alluring jelly dessert - from fruit. One type is enough to stand still waiting, well, and after the first portion no one will refuse to supplement!

Jelly with fruits - the general principles of cooking

• The easiest way to cook jelly with fruit pieces is to take the factory, packaged in packs, jelly and dilute it according to the instructions. But it is too simple and not at home. Jelly is better to prepare yourself and its basis may be juice, sour cream, milk, yogurt or fruit puree.

• Gelatin is used as a jelly binder at home. It is best to take instant gelatin granules. Before mixing the gelling substance with the base, it is pre-soaked, and heated in a water bath. Do this with caution, not bringing to a boil. If you miss the moment, gelatin will lose its properties.

• Before mixing the dissolved gelling substance with the base, cool it well. Stir for a long time and slowly, so that the solution disperses evenly.

• Fresh and canned fruit can be added to the jelly. They are cut into small slices, slices or cubes. When using canned fruits, it is important to dry them well, so that excess moisture does not prevent the jelly from freezing.

Jelly with fruit in a glass: a simple recipe for a low-calorie dessert with kiwi and yogurt

The dessert consists of jelly of two colors: white and green, with pieces of kiwi. The basis for the jelly is light grape juice. The dessert looks spectacular, it is prepared simply and not for long. It will take two glass wine glasses and ice.


• yogurt without flavoring additives - 200 gr .; • half a liter of grape juice;

• 50 gr. granulated gelatin.


1. Pour gelatin in a small bowl with a glass of grape juice. Without stirring, set aside, stand a quarter of an hour.

2. The remaining juice is poured into a saucepan, heated, but not boiled!

3. Pour warm juice to the swollen gelatin and stir for a long time. Ensure that all the granules are completely dissolved.

4. With a thin layer cut off the kiwi fuzzy peel, cut the flesh into small, free-form slices.

5. Pour ice into a bowl. We put two glass glasses on it at an angle of 45 degrees and fill them with kiwi. Pour half the pieces of juice mixed with gelatin, put in the refrigerator.

6. When the jelly grabs well, we take out the glasses and set them vertically on the table.

7. Mix the remaining juice with yogurt, pour into glasses and again put in the refrigerator. Waiting for the jelly to solidify. As a result, you get jelly, divided into layers on a diagonal, in addition to the delicious taste, it also looks very impressive.

Peach Jelly with Fruit

Delicate dessert based on yogurt with peaches and banana slices. The basis for the jelly is fresh orange juice, which creates a richer color and taste. If you do not want to squeeze citrus yourself, you can take the finished juice.


• three large peaches;

• one banana, medium ripeness;

• three oranges;

• 450 ml of low-fat yogurt;

• instant gelatin - 30 g .;

• a glass of sugar;

• half a liter of clean water.

Preparation Method:

1. Using a special citrus juicer we prepare orange fresh juice. Strain it through a sieve or cheesecloth.

2. Gelatin pour in a small cup, pour a small amount of orange juice. Letting it stand for ten minutes, place the cup in a water bath and warm it, stirring until the gelatinous granules dissolve.

3. Pour the gelatin mixture to the bulk of freshly squeezed juice, stir well. 4. Pour sugar into a separate enameled bowl, fill it with water, put it on a slow fire. Warm up, stirring, until we get a clear syrup.

5. We wash the peaches and cut them, breaking them, remove the bones. Dip half in syrup, boil for five minutes. Then we get and gently remove the peel.

6. Cut the peaches and bananas into slices. Put some fruits aside and collect most of them in a bowl.

7. Pour yogurt from above and interrupt with an immersion blender. Pour in orange juice with gelatin and whip again.

8. Put the previously deposited peaches and banana slices on the ice-cream bowls, pour them with the prepared fruit mass.

9. Before freezing, put the jelly in the refrigerator for about 2 hours.

Milk Jelly with Fruit

Jelly is prepared not only on the basis of yogurt or juice. No less tasty it is obtained in milk. We offer a simple recipe for a two-layer milk jelly, with an orange and apple layer.


• two oranges;

• two spoons of sugar;

• large sweet apple;

• 30 grams of “fast” gelatin;

• vanilla sugar - 10 g .;

• fat, best homemade, milk - 700 ml;

• 50 gr. dark milk chocolate.


1. Clear the orange, disassemble it in slices and remove the thin film. Squeezing the flesh in the palm, squeeze the juice. Add some orange pulp and mix.

2. Pour half of the gelatin with water, according to the manufacturer's recommendations on the package. After giving a good swell, dissolve the gelatinous granules in a water bath and mix with heated milk (350 ml). Cooling down.

3. Pour the cooled milk in a bowl with orange pulp, and mix with half the sugar. Spill the mixture into small glasses, refrigerate for about an hour.

4. While the milky-orange jelly freezes, prepare the apple jelly.

5. We clean the peel from apples, and rub the flesh through a small grater. Fill the remaining milk, which is pre-dissolved gelatin. We pour out the remnants of sugar, mix well. 6. After cooling the apple mixture, pour it into glasses with orange jelly in the second layer and send it back to the fridge.

7. Frozen jelly sprinkle with chopped chocolate on a small grater and serve.

Jelly with fruit: the recipe for the original dessert with grapes, apples and cream

Another apple jelly dessert based on grape juice and the actual grape berries.


• light grapes - 200 gr .;

• 75 gr. Sahara;

• a glass of clarified grape juice (light);

• 150 ml high fat cream;

• sweet apple;

• large grapes;

• chopped nuts - 1 tbsp. l .;

• 10 gr. gelatin granules.


1. Bay gelatin half a glass of grape juice, put in a water bath. While stirring, warming up, waiting for the granules to dissolve without residue.

2. After pouring the gelatinous mass to the remaining juice, stir thoroughly.

3. Part of the prepared mixture is poured into a rectangular shape and placed in the refrigerator for an hour.

4. Having washed the grapes, remove large grapes from the ridges and select approximately the same size. Carefully remove the peel, cut and remove the bones.

5. We take out from the refrigerator a form with well-frozen jelly and put the halves of the grapes on it.

6. Pour the remaining juice mixed with gelatin on top and put the jelly in the fridge again.

7. Cut off the peel from apples, rub the flesh itself into the middle grater.

8. Pour the cooled cream into a dry bowl. Beating with a mixer, gradually add sugar. Mix thick creamy mass with apples.

9. Remove frozen jelly from the fridge and cut it into squares so that each has a grape.

10. Spread the pieces on the bowls or wide glasses, put the cream on top and sprinkle with nuts.

Sour cream cake with jelly and fruit “Mosaic”

A light cake made of sour cream, fruit and jelly looks bright and is appropriate for any table. Simple dessert, does not require baking. Cake can be supplemented not only with fruit, but with pieces of biscuit or cookies. Ingredients:

• sour cream, fat content above 15% - 400 ml;

• four sachets of jelly with different flavors;

• 2 gr. vanilla powder;

• two small sachets of gelatin;

• one banana and kiwi;

• two canned peaches;

• a small bar of dark chocolate;

• A tablespoon of chopped walnut kernels.


1. Using the instructions on the package, we separate the jelly. Spill on wide plates and set in cold for solidification.

2. Gelatin pour in a small bowl, pour a quarter cup of hot water, but not boiling water. Add the vanilla and mix thoroughly until both components are completely dissolved. Cooling down.

3. Put sour cream in a high bowl. Beating with a mixer, gradually introduce the gelatin mixture and sugar.

4. Clean the fruit, cut into arbitrary slices. Frozen jelly cut into cubes.

5. Put the pieces of fruit and jelly in a bowl. Pour sour cream into them and mix gently.

6. Shape a mold or any suitable bowl with a thin food film and pour the prepared mixture into it. Put in the fridge and stand in it for at least 4 hours.

7. We get the frozen cake, turn the form on a flat dish, raise the capacity. We remove the film from the cake and rub chocolate on top with small chips, sprinkle with nuts and serve.

Jelly with fruit in watermelon


• watermelon, weighing three kilograms;

• kilogram of different fruits, you can and berries;

• two glasses of sugar;

• small lemon;

• 250 ml of “Rkatsiteli” or similar dry, white wine;

• five tablespoons of gelatin granules;

• a quarter of a spoon of ground cinnamon.


1. After rinsing the watermelon, cut it along. Carefully select the pulp with a spoon and grind it through a sieve.

2. Align the inner surface of the halves of the watermelon, cut off all the excess white flesh - the surface should be flat and smooth. Soak the watermelon inside with paper towels.

3. Peel the skin from the fruit, remove the bones and cut into half-centimeter cubes. Fold in a bowl, sprinkle with fresh lemon juice and mix well. 4. Pour half a liter of water into a saucepan, pour out a glass of sugar. We place on a small fire and, stirring constantly, prepare a clear syrup. We partly drop the fruit platter into it, blanch it for at least 2 minutes.

5. Fill the gelatin with 100 ml of cool water.

6. In a syrup in which to blanch the fruit, pour in the wine, pour in the remaining sugar and cinnamon. We bring to a boil, boil on medium heat for three minutes, remove from heat, filter. Cool slightly, add swollen gelatin and stir well.

7. In a large saucepan, bring water to a boil. We turn the halves of the watermelon white flesh down and stand each for a couple of minutes for five minutes.

8. Put some fruits in watermelon "bowls", pour them with a small amount of syrup and put them in the refrigerator for 20 minutes.

9. As soon as the jelly grabs well, add the fruit and pour the syrup again, cool. Repeat, until we fill to the top.

10. Tighten the halves of watermelon with food film and place them in the refrigerator for 8 hours.

11. When serving, cut into slices, like a normal watermelon.

Jelly with fruit - cooking tricks and useful tips

• Sweet fruit jellies may be overly cloying, so it is recommended to sprinkle the slices with lemon juice before mixing them with the base.

• So that the jelly made on the basis of fresh juice is not cloudy, it is advisable to let it stand for a while, and then strain through gauze.

• Citrus, apples, fragrant pears, vanilla or cinnamon can give a brighter taste to any jelly.

Comments (0)
Related articles
Popular articles