RASPBERRY JELLY

Preparation Method :

• Put the raspberries in a pan with the fructose. Heat slowly until the juice runs, then increase the heat until it boils.
• Cook for 10 minutes, watching to see that the berries don't stick. Push through a coarse sieve or fine food mill, pressing through everything except the seeds.
• Measure the juice and make up with water. Soak the gelatine in a cup in water for 10 minutes, then stand in a small pan of very hot water and stir until dissolved.
• Mix the gelatine with the juice, strain again, and cool.
• Chill 6 small moulds in the freezer. Oval oeufen gelee moulds arc ideal. Peel the peaches and remove the stones; cut them into small slices.
• Pour a thin layer of liquid jelly into each mould and chill again until set.
• Arrange a layer of sliced peaches over the jelly, and then add more liquid jelly to come level.
• Chill again and, when the second layer has set, fill up the moulds with the remaining sliced peaches and liquid jelly.
• Chill in the refrigerator until completely set. Unmould on to small flat plates and serve with yogurt folded into a little whipped low-fat cream.