Fruit and Jelly Sundae
by Tarla Dalal
Here is a dessert you can conjure up in minutes, provided you have some jelly, whipped cream and fruits at home. All you need to do is chop, mix, top, chill, serve! The fruits we have used are suggestive; you can use any that are available at home. You could even exercise your creativity and come up with a fruit combo that complements the colour of the jelly cubes you have. This will make the Fruit and Jelly Sundae appealing to the eye too!
Fruit and Jelly Sundae recipe - How to make Fruit and Jelly Sundae
Setting Time: 1 hour Preparation Time: Cooking Time: Total Time:
Makes 2 glasses
1/4 cup chopped kiwi
1/4 cup chopped peach
1/4 cup orange segments , cut into halves
16 jelly cubes
1 1/2 cups beaten whipped cream
- Method
- Combine the kiwi, peach, orange and beaten whipped cream in a deep bowl and fold gently. Keep aside.
- Place 4 jelly cubes in a serving glass and pour ½ of the beaten whipped cream-fruit mixture and again top with 4 more jelly cubes.
- Repeat step 2 to make 1 more glass.
- Refrigerate for atleast 1 hour and serve chilled.
Did you know?
- Did you know?
- You might be used to setting jellies in aluminium or glass containers, but for this recipe, we suggest you use a small loose-bottomed cake tin for the purpose. This makes it easier to cut the jelly into cubes.
- Likewise, we also prefer using raspberry or strawberry flavoured jelly for the fruit and jelly sundae because it gels better with the other ingredients in taste and appearance, compared to orange, pineapple, lemon, and other flavours.
| Energy | 422 cal |
| Protein | 3.4 g |
| Carbohydrates | 49.5 g |
| Fiber | 1.2 g |
| Fat | 23.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 265.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 31.3 mg |
| Folic Acid | 10.8 mcg |
| Calcium | 19.7 mg |
| Iron | 0.6 mg |
| Magnesium | 10 mg |
| Phosphorus | 20.2 mg |
| Sodium | 39.8 mg |
| Potassium | 160.9 mg |
| Zinc | 0.1 mg |