Aeroplane Jelly Lite is 100% fat free, sugar free and contains less than 9 calories per serve.

Its the perfect guilt free treat for those wanting to lose a few kilos, and anyone with a healthy appetite. Try it as a delicious snack for home or work or leave some in the fridge for those moments you have a sweet craving. Best of all JellyLite comes in a huge range of flavours, from popular Raspberry to refreshing Lime. And with 2 serves per pack, theres even more to love. Desserts can now be a guilt free indulgence with Aeroplane Jelly Lite.

Raspberry Mango Fruit Salad

Ingredients: 2 x mango, diced 1 x 9g sachet Jelly Lite Raspberry 1 x 200g punnet fresh raspberries Method: Place diced mango into a shallow tray. Prepare jelly according to pack instructions and pour over mango. Set for 4-6 hours. When set dice up jelly and arrange together with fresh raspberries gently in a large clear bowl.

Strawberry Pannacotta
Ingredients: 1 x 9g sachet Jelly Lite Strawberry 1 x 9g sachet Jelly Lite Lemon Lime 1 cup (250ml) milk or light cream Method: Prepare Strawberry jelly according to pack instructions. Gently pour half* the Strawberry jelly into 8 pannacotta (cup) moulds and place dish in the refrigerator to set for 4 hours. Prepare Lemon Lime jelly with 1/2 cup (200ml) boiling water, then cool and add in milk or light cream. Pour Lemon cream gently over the set Strawberry jelly base, and refrigerate a further 4 hours. Dip moulds very quickly into hot water then unmould by inverting onto serving plates. *Set any remaining Strawberry Jelly and serve cubed on the side.

Summer Berry Tingles

Ingredients: 2 cups (300g) mixed summer berries, (we used Blackberries and Blueberries) 6 basil leaves, shredded 1 x 9g sachet Jelly Lite Port Wine 1 cups (375ml) Soda Water Method: Mix the summer berries together with the basil and spoon into 4 glasses. Dissolve 1 x 9g sachet of jelly crystals in cup boiling water then mix in the soda water and pour into the glasses. Allow to set for 4 hours before serving.

Apricot Yoghurt Slice

Ingredients: 2 cups (320g) chopped dried apricots 2 cups (200g) low fat toasted muesli 1/2 cup (50g) shredded coconut 2 x 9g sachets (1 pack) Jelly Lite Peach Apricot 1 cup (250ml) natural yoghurt Method: In a large bowl mix together the apricots, muesli and coconut. Dissolve the 2 x 9g sachets of jelly crystals in 250 ml hot water and stir through the muesli mix with yoghurt. Press mixture into a shallow tin and place in refrigerator to set for 4 to 6 hours. When set, cut into slices.

Mango Yoghurt Crush

Ingredients: 1 x 9g sachet Jelly Lite Lime 1 cups (375ml) vanilla yoghurt 1 x 400ml can diced mango, drained and diced Method: Prepare jelly according to pack instructions and allow to cool completely without allowing to set. Fold yoghurt and mango through the jelly. Freeze mixture in a shallow container, beating mixture with a fork several times during freezing. Remove from freezer 40 minutes before serving, and crush with a fork. Serve icy chunks in large glasses.

Raspberry & Orange Sunrise

Ingredients: 1 x 9g sachet Jelly Lite Raspberry 1 x 9g sachet Jelly Lite Orange Mango x 200g punnet fresh raspberries Method: Prepare Raspberry jelly according to pack instructions. Fill 4 serving glasses with raspberries, then place glasses in a tray filled with rice or lentils, so you can set them on an angle. Set for 4 hours. When set, stand glasses upright. Prepare Orange Mango jelly according to pack instructions, cool slightly then pour over angled raspberry jelly. Set for a further 4 hours.

Cherry Yogurt Honey Pots

Ingredients: 1 x 9g sachet Jelly Lite Dark Cherry 150g fresh cherries, washed and de seeded 500ml Greek yoghurt Fresh cherries to garnish 1 tbsp of honey Method: Dissolve 1 x 9g sachet of jelly crystals in 200ml of boiling water, then stir through an additional 200ml of cold water. Cool then stir through fresh cherries. Pour into 4 serving glasses and allow to set. When set top with a dollop of yogurt and some fresh cherries, then drizzle with honey.

Toasted Berry Crumble

Ingredients: 2 x punnets (400g) raspberries 1 x 9g sachet Jelly Lite Raspberry 2 cups (200g) low fat muesli 1 cup (125g) slivered almonds Method: Place raspberries into the bottom of a 20x20cm dish, or 8 serving bowls or glasses. Prepare jelly according to pack instructions. Gently pour the jelly over the raspberries and place dish in the refrigerator to set for 4 hours. Sprinkle muesli and slivered almonds onto an oven tray and toast until golden, then cool. When ready to serve, sprinkle the muesli & almond mix over the jelly base. Serve with a dollop of yogurt.

Jelly & Ice Cream Sandwiches

Ingredients: 1 x 9g sachet Jelly Lite Cranberry Apple 2 cups (500ml) light ice cream, softened cup (100g) toasted almonds 12 wafers to serve Method: Prepare jelly according to pack instructions, and allow to set. Chop finely. Mix ice cream and chopped jelly together with toasted almonds. Pour into a shallow tray and set in the freezer for 2 hours. Remove from freezer 40 minutes before serving to soften. Cut ice cream into slices the same size as the wafers and place between 2 wafers to serve as a sandwich. Alternately, serve a scoop with crisp wafer biscuits.

Tropical Pineapple Pannacotta

Ingredients: 200ml boiling water 1 x 9g sachet Jelly Lite Pineapple 1 x 250ml tub tropical fruit yogurt Method: Whisk boiling water and jelly crystals, stir until dissolved. Cool slightly, then stir through yogurt. Pour into 4 Pannacotta (cup) moulds and refrigerate for 4 hours until set. Once set dip moulds very quickly into hot water then unmould by inverting onto serving plates.

Strawberry & Mint Refreshers

Ingredients: 8 strawberries, washed and sliced 4 mint leaves, shredded 1 x 9g sachet Jelly Lite Mixed Melon Method: Mix the strawberries and mint together and fill 6 to 8 shot glasses. Dissolve jelly in 1 cup (250ml) of boiling water then add cup (125ml) of cold water. Pour gently over strawberries and allow to set for 4 hours. Serve as a palate cleanser between courses.

Coconut & Lime Jelly

Ingredients: 1 x 9g sachet Jelly Lite Lemon Lime 4/5 cup (200ml) light coconut milk Juice and zest of 1 lime 4 bananas 4 tsp castor sugar Method: Dissolve the jelly crystals in 200ml boiling water, stir in coconut milk and lime juice. Pour into 4 x 1 cup moulds and set for 4 hours. When jelly is set, cut bananas lengthways. Heat a heavy based pan, and add sugar and allow to caramelise. When golden, add bananas and panfry 30 seconds each side. To serve, remove jelly from the moulds and top with lime zest and caramelised banana on the side. NB: Jelly will divide into layers.

Try the delicious range of Jelly Lite flavours without feeling guilty. 100% fat free, sugar free and low in calories.

No more jelly belly