Sweetener-Free Raspberry Prosecco Jellies

These raspberry and lime Prosecco jellies are perfect for the party season. A super fun and healthy sugar-free and sweetener-free treat to serve with a glass of bubbly. The fresh raspberries and Prosecco gives them plenty of sweetness without needing to add sweetener. I used grass-fed gelatin which helps support your gut health.

If you love the sound of these low-carb jellies and are a Prosecco fan, you have to try our Easy Berry Infused Prosecco … so pretty!

They are perfect for any special occasion including Christmas and New Year's celebrations, Valentine'd Day, Mother's Day and birthdays.

Here’s to fun keto Holidays!

Preparation time

Hands-on:    15 minutes
Overall:     2 hours 30 minutes

Nutritional values (per jelly)

Total Carbs	1.5	grams
Fiber	0.6	grams
Net Carbs	0.9	grams
Protein	2.8	grams
Fat	0.1	grams
of which Saturated	0	grams
Energy	23	kcal
Magnesium	3	mg (1% RDA)
Potassium	15	mg (1% EMR)

Macronutrient ratio: Calories from carbs (24%), protein (73%), fat (3%)

Ingredients (makes about 21 jellies)

• 6 tbsp grass-fed collagen (66 g/ 2.3 oz)
• 3/4 cup cold water (180 ml/ 6 fl oz)
• 1 1/2 cups fresh raspberries, divided (185 g/ 6.5 oz)
• 2 tbsp fresh lime juice (30 ml)
• 210 ml dry Prosecco, Cava or Champagne (7 fl oz)

Instructions

1. Place the gelatin in a bowl. Add the water and allow to bloom.
   
2. Meanwhile, set aside 21 whole raspberries and blitz the rest in a blender until smooth.
3. Place the pureed raspberries into a muslin cloth and squeeze out the juice. Discard the pith.
4. Heat 2/3 of the juice in a pan on a medium/ low heat. Add the bloomed gelatin and stir until it melts.
5. Remove from the heat and add the remaining raspberry puree and lime juice. (The reason you add a bit of the juice at the end and not all at the beginning is to make the jellies pink. If you add it all at the beginning the grass-fed gelatin gives it more of a browny colour. The taste is the same though.)
6. Add the Prosecco. Allow to cool slightly (not so it sets) and skim off any white foam.
   
7. Place 1 whole raspberry in each silicone jelly mould. Top with your raspberry gelatin mix. Place in the fridge for at least 2 hours to set.
8. Once set, remove from the mould and enjoy.
   
9. Enjoy! Store in fridge for up to 2 weeks. Make sure to also try our Easy Berry Infused Prosecco

http://bit.ly/2Q8iywa