1. © British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills fruit jelly

2. © British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Ingredients 1 pack raspberry jelly 50g strawberries, quartered 50g raspberries 25g blueberries (optional)

3. © British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Equipment Measuring jug, spoon, chopping board, knife, large bowl or 4 glasses/small bowls.

4. © British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Method 1. Make up the jelly, as per instructions on the packaging.

5. © British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 2. Wash and prepare the fruit.

6. © British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 3. Place the fruit into a large bowl or individual small bowls/glasses.

7. © British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 4. Pour the jelly over the fruit. 5. Allow to cool, then set in the fridge. Tips * Use different types of jelly and fresh fruit. * Canned fruit could be used. * Be creative! Why not use different flavoured jelly and make a layered desert? * Add sliced Swiss roll to the jelly, when set top with cold low-fat custard and a splash of whipped cream for a quick trifle.

8. © British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills © British Nutrition Foundation 2006