Jelly with strawberry flavor is a wonderful, refreshing dessert - delicious and very easy to prepare.
Combine Jell-O jelly with ice cream, fresh fruit, or prepare triffles - dessert with jelly, yoghurt and fruit. Delicious and light - that's it!
Jell-O jelly is a wonderful, sweet and innocent dessert - one serving of jelly is only 10kcal and 0g of carbohydrates - 10 times less calories and more than 30 times less carbohydrates than regular jelly.
The delicious taste of ripe oranges in the sunshine delights sweetness and perfectly favors the 'sweet thing'.
Jell-O Jelly:
Weight: 8.5g (weight of ready-made dessert after preparation: 508g, weight of portions suggested by the manufacturer 127g)
Foodstuff for special dietary needs for non-diabetic or non-diabetic dieters, including diabetics. Sugar-free product.
Ingredients: Gelatin, adipic acid, acidity regulator disodium phosphate, maltodextrin (corn), fumaric acid. Contains below 2% ingredients: synthetic flavors, aspartame * and potassium acesulfame, dye E129,. Contains sweeteners aspartame and acesulfame potassium.
* Contains source of phenylalanine.
Nutritional values per serving of finished dessert (1/4 contents + 125ml water): 10kcal, 1g protein, 0g carbohydrates, 0g fats, 50mg sodium.
Producer: USA produced for Kraft Foods
Distributor: Walden Farms Kornelia Warda-Poniecka, Wola Gołkowska
Storage: Store in a dry place, protected from light.
Preparation: Prepare 250ml of cold water and 250ml boiling water. Pour the contents of the sachet into the bowl, pour the boiling water and mix until completely dissolved. Add cold water, stir. Pour into bowls or silicone molds and leave to ice-cream concentration 30-90 minutes to obtain the desired consistency.
Jell-O jelly is a wonderful, sweet and innocent dessert - one serving of jelly is only 10kcal and 0g of carbohydrates - 10 times less calories and more than 30 times less carbohydrates than traditional jelly
The delicious taste of ripe strawberries in the sun delights sweetness and perfectly favors the 'sweet something'.
