Low FODMAP Recipe - Rose cream & raspberry jellies


Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve.

Gently warm the dairy free cream in a small pan, then remove from the heat and pour in the jelly mixture.

Stir in the rose water, then tip the mixture back into your jug.

Divide the jelly between 6 small glasses and chill for 2 hrs or until set. Can be made 1 day ahead.

Remove the jellies from the fridge about 20 mins before serving.

Divide the raspberries between them, then add a drizzle of glucose syrup and  a few mint leaves.

Recipe from Good Food magazine

Share on Facebook Share on Twitter Share on Tumblr Print
Home IBS Sano IBS Health Search
IBS Shop www.ibsshop.com Everything you need To tackle IBS


135g pack raspberry jelly

500ml dairy free cream (We used Soya)

1 tsp rosewater

12 raspberries, halved

drizzle of glucose syrup

small handful mint leaves