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Creamy Fruit Jelly

A delicious, wholesome creamy dessert with fruit. Cream- and cheese-based desserts aren't just tasty — they're really good for you, too. Paired with fruit, they're a hit with kids and grown-ups alike. Let's make this creamy fruit jelly together.

Natalia VasilenkoAuthor avatar
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Creamy jelly with fruits
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Creamy jelly with fruits
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 2 g
Fats 18 % 4 g
Carbohydrates 73 % 16 g
120 kcal
GI: 50 / 0 / 50
  • Combine half the milk (100 ml) with the cream, sugar, and vanilla sugar in a saucepan and heat until the sugar is fully dissolved. Dissolve the gelatin in the remaining milk and let it bloom for 10 minutes. Pour the bloomed gelatin into the warm milk-and-cream mixture and stir well until smooth. Wash, dry, and dice the peaches and apricots. Put the diced apricots into glasses, fill them halfway with the milk-and-cream mixture, and refrigerate for half an hour. When the time's up, take the glasses out, add the peaches, top with the rest of the milk-and-cream mixture, and refrigerate for 3–4 hours until fully set. The creamy fruit jelly is ready! Take it out and enjoy that creamy-fruity flavor. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Apricots - 46  kcal/100g
  • Canned apricots - 50  kcal/100g
  • Peaches - 46  kcal/100g
  • Canned peaches - 68  kcal/100g
  • Gelatin - 355  kcal/100g
  • Vanilla sugar - 379  kcal/100g

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