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

It’s 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 moment’s 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, there’s even more to love.

Desserts can now be a guilt free indulgence with Aeroplane Jelly Lite.

Raspberry Mango Fruit SaladIngredients:2 x mango, diced1 x 9g sachet Jelly Lite Raspberry1 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.

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Strawberry PannacottaIngredients:1 x 9g sachet Jelly Lite Strawberry1 x 9g sachet Jelly Lite Lemon Lime1 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.

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Apricot Yoghurt SliceIngredients:2 cups (320g) chopped dried apricots2 cups (200g) low fat toasted muesli1/2 cup (50g) shredded coconut2 x 9g sachets (1 pack) Jelly Lite Peach Apricot1 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.

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Summer Berry TinglesIngredients:2 cups (300g) mixed summer berries, (we used Blackberries and Blueberries)6 basil leaves, shredded1 x 9g sachet Jelly Lite Port Wine1 ½ 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 ½ cup boiling water then mix in the soda water and pour into the glasses. Allow to set for 4 hours before serving.

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Raspberry & Orange SunriseIngredients:1 x 9g sachet Jelly Lite Raspberry1 x 9g sachet Jelly Lite Orange Mango½ 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.

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Mango Yoghurt CrushIngredients:1 x 9g sachet Jelly Lite Lime1 ½ cups (375ml) vanilla yoghurt1 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.

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Cherry Yogurt Honey PotsIngredients:1 x 9g sachet Jelly Lite Dark Cherry150g fresh cherries, washed and de seeded500ml Greek yoghurtFresh cherries to garnish1 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.

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Toasted Berry CrumbleIngredients:2 x punnets (400g) raspberries1 x 9g sachet Jelly Lite Raspberry2 cups (200g) low fat muesli1 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.

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Jelly & Ice Cream SandwichesIngredients:1 x 9g sachet Jelly Lite Cranberry Apple2 cups (500ml) light ice cream, softened¾ cup (100g) toasted almonds12 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.

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Tropical Pineapple PannacottaIngredients:200ml boiling water1 x 9g sachet Jelly Lite Pineapple1 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.

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Coconut & Lime JellyIngredients:1 x 9g sachet Jelly Lite Lemon Lime4/5 cup (200ml) light coconut milkJuice and zest of 1 lime4 bananas4 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.

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Strawberry & Mint RefreshersIngredients:8 strawberries, washed and sliced4 mint leaves, shredded1 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 ½ cup (125ml) of cold water. Pour gently over strawberries and allow to set for 4 hours.Serve as a palate cleanser between courses.

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Try the delicious range of Jelly Lite flavours without feeling guilty.

100% fat free, sugar free and low in calories.

No more jelly belly