Summer Fruit Jelly

1. Make the jelly according to instructions on the packet and chill for an hour.
2. Drain the fruit from the syrup and divide 3/4 of the fruit into 6 serving glasses. Reserve 1/4 for topping.
3. Gently pour the chilled jelly over the fruit, leaving some room on top for cream and additional fruit.
4. Set in fridge for 4-5 hours. Top with lightly whipped low fat cream, reserved fruit and a sprig of fresh mint.

Note: Can be made a day ahead.

Photographs and Recipe courtesy of Deeba Rajpal.

Deeba’s current obsession is baking with fruit, exploring new ingredients like beets, alternative flours, gluten free foods etc. She enjoys food styling, food photography, recipe development and cookbook/product reviews. She also contributes to various publications on freelance basis, do cookbook and product reviews and sometimes carries out recipe testing on request.

Passionate About Baking is a food blog about baking, cooking, photography, food trends, cuisines and cultures. It’s mainly about ‘Doing Food From Scratch’.

For more scrumptious recipes, visit her blog http://www.passionateaboutbaking.com/