Fruit Jelly Cups

1. 1 Orange juicepack 1 l ≈ $3.00 150 ml
2. 2 Gelatin 3 g
3. 3 Sugar 8 g
4. 4 Kiwi≈ $5.00 per kg 25 g
5. 5 Strawberriespack 400 g ≈ $3.50 30 g
6. 6 Oranges≈ $3.77 per kg 35 g
7. 7 Grapes≈ $6.00 per kg 25 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pour some of the cold juice over the gelatin and let stand for 10 minutes to bloom.

2. Cut the kiwi⁴, strawberries⁵, and orange¹ into small pieces, and halve the grapes⁷.

3. Warm the remaining juice with the sugar for 3–4 minutes until dissolved, without boiling.

4. Add the bloomed gelatin to the warm juice and stir until completely smooth.

5. Divide some of the fruit among the cups and pour in a thin layer of jelly.

6. Chill for 20–30 minutes until lightly set, then add the remaining fruit and juice.

7. Refrigerate the cups for 3–4 hours, until the jelly is fully set.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.