Lemon jelly – recipe with photos without sugar with gelatin (+9 recipes)

How to make lemon jelly - step by step recipe with photos

Ingredients

• lemon – 1 pc. (large);
• sweetener - to taste;
• gelatin – 1 sachet (10 g);
• water – 2 cups (400 ml).

Cooking time: half an hour plus time for hardening.

Yield: 8 servings.

Sugar-free lemon jelly will be an indispensable yummy for people on a diet or proper nutrition. This dish is prepared quite simply. First you need to prepare the ingredients.

Wash the lemon thoroughly and wipe dry. This step is important, since further preparation will require the upper yellow part of the lemon peel - the zest. It is this that gives that unique rich lemon taste, which will further determine the taste of the dish. So, cut the washed dry lemon into 2 halves.

Carefully remove only the top part of the zest from the lemon. The inner white part should not get in as it will make the jelly bitter.

Squeeze the juice from the lemon pulp using a juicer, or, after removing the white part of the zest, blend the lemon pulp using a blender until smooth.

Boil water in a saucepan and add lemon zest and sweetener to it. Boil everything together for 5-7 minutes so that the zest gives its taste and aroma to the water.

We prepare lemon jelly at home with gelatin. Therefore, you should then add it to lemon “water”. Add the gelatin slowly and constantly stir the contents of the saucepan so that the gelatin does not sink to the bottom and dissolves evenly.

Bring the gelatin mixture to a boil and the gelatin is completely dissolved, but do not boil. Remove from heat. Pour in lemon juice and whisk a little.

Pour the lemon mixture into silicone molds. Allow to cool to room temperature.

Cover the molds with silicone film or cover with foil and place in the freezer until completely frozen.

Lemon jelly with gelatin is ready!

You can enjoy this yummy treat as a refreshing dessert on its own at any time of the day, or you can top a portion of the jelly with lemon syrup to enhance the flavor of the dish. Bon appetit!

Advice from experienced pp specialists

• For a gelatin-based dessert to be successful, it is better to place the fruit filling at the bottom of the mold to harden, rather than mix it into the curd mass. All fruits contain enzymes that “conflict” with gelatin, although not as pronounced as the enzymes of kiwi and pineapple.
• Any curd dessert with gelatin without baking is not a fussy recipe, so you can safely change the proportions to your liking and taste. The only proportion that must be observed is the ratio of gelatin and water. It should be at least 1:10, you can reduce the amount of water, then the consistency of the jelly will be denser.

Lemon jelly without gelatin

In order to make such lemon jelly, the recipe must contain a thickener similar to gelatin.

In this case, you can use pectin or agar-agar as a thickener. Pectin is, of course, more accessible, however, if you slightly miscalculate its dose, you can ruin the appearance of the product: the jelly will become an unattractive, cloudy color. Therefore, of course, agar-agar would be a better replacement. It does not spoil the taste or appearance of the dish. Lemon jelly with agar-agar is quite simple to prepare.

Ingredients

• agar-agar – 5 g;
• cool water – 100 ml;
• lemon syrup - to taste;
• hot water (boiling water) – 300 ml.

To prepare lemon jelly on agar, you need to dissolve the latter in cool water and boil this mixture for about a minute over medium heat. Pour boiling water over the syrup, add the agar mixture, mix thoroughly and place in bowls or silicone molds.

Secrets of curd desserts with gelatin

Regardless of the recipe, each cottage cheese dessert is very easy to prepare.

The main thing is to properly dilute the thickener and give the dish time to harden.

There are several types of gelatin, but I advise you to take highly purified, instant ones - they are easy to work with, they do not have a strong odor, and do not give any aftertaste.

Gelatin has a beneficial effect on the digestive system and removes toxins from the body. It is obtained from the bones, veins and skin of animals, so it is not suitable for vegetarian diets.

Agar-agar and pectin are plant analogues. They stimulate digestion and are natural enterosorbents. If it is impossible to use a thickener of animal origin, it is permissible to use plant analogues.

We have already made pp marshmallows from cottage cheese, where we could use both gelatin and agar-agar.

The easiest recipe with cocoa

A low-calorie delicacy made from cottage cheese with cocoa powder will perfectly replace a high-calorie chocolate bar for tea or a fatty cake.

It is prepared as simply as possible, but at the same time it is very appetizing, aromatic and has a rich, bright chocolate taste.

Calorie content per serving (300 g) - 304 kcal, nutrition: 46 g protein, 8 g fat, 15 g carbohydrates.

Products:

• cottage cheese – 500 g
• low-fat yogurt – 100 g
• stevia - to taste
• instant gelatin - 25 g
• water - 150 ml
• cocoa - 3 tsp.
• vanillin.

Preparation:

1. Pour hot water over gelatin (boil, stand for 5 minutes and can be used), stirring constantly. Leave until cool, remember to stir occasionally.
2. Beat cottage cheese, yogurt, cocoa, vanillin, stevia in a blender.
3. Add gelatin and beat again.
4. Pour into molds, sprinkle with remaining cocoa and leave in the cold until set.

Curd dessert with fruits

Cottage cheese and fruits are just the perfect combination of easily digestible protein and healthy carbohydrates.

Apples, cherries, bananas, strawberries, apricots, cranberries, persimmons, peach, cherries, grapes, pears, and plums fit perfectly into the recipe for curd-fruit dietary jelly.

Kiwis, pineapples, mangoes and some other sour fruits are not suitable for gelatin-based cottage cheese desserts - they contain a high content of fruit acids and enzymes that disrupt the structure of the thickener, as a result of which hardening does not occur.

In addition, kiwi in combination with cottage cheese begins to taste bitter.

But desserts with sour fruits freeze well with agar-agar, which is not afraid of fruit acids.

Jelly cottage cheese is delicious not only with fruits, but also with vegetables, for example, baked pumpkin or carrots.

Calorie content per serving (300 g) - 265 kcal, nutrition: 28 g protein, 2.4 g fat, 33 g carbohydrates.

Products:

• cottage cheese – 500 g
• low-fat kefir – 100 g
• bananas – 2 pcs.
• strawberries – 15 pcs.
• gelatin – 25 g
• water – 150 ml
• honey - 3-4 tbsp. l.

Preparation:

1. Pour gelatin with water as in the previous recipe.
2. Peel the bananas and cut into rings.
3. Peel the strawberries from the stems and carefully cut them into circles.
4. Beat cottage cheese, kefir and honey in a blender with thickener and divide the whipped mass into 2 parts.
5. Place bananas on the bottom of the bowl or mold to harden, and spread half of the curd mass on top.
6. Refrigerate for half an hour.
7. Then lay out two-thirds of the strawberries, then the curd mass and decorate with pieces of the remaining strawberries.
8. Let set in the cold and serve, garnished with mint.
9. You can do it even simpler - mix everything, put it in bowls, decorate as desired and let it harden.

Amazing curd cake without baking

This dietary no-bake curd cake with cookies and gelatin will delight both small children and adult guests at any family holiday.

It is somewhat reminiscent of the famous tiramisu, but not as high in calories and does not contain raw eggs.

It is better to prepare the cookies that will serve as the base of the cake in advance; the recipe is here.

Calorie content per serving (300 g) - 280-310 kcal, nutrition: 25 g protein, 3 g fat, 35 g carbohydrates.

Products:

• cottage cheese – 500 g
• thick yogurt – 150 ml,
• oatmeal cookies – 12 pcs.
• honey - 3 tbsp. l. or other sakhzam
• gelatin - 15 g
• water - 100 g
• strong cold brewed black coffee with stevia – 200 ml

Preparation:

1. Pour gelatin with water, as in previous recipes.
2. Beat cottage cheese with kefir and honey until creamy, adding prepared gelatin.
3. Each cookie should be quickly dipped in coffee and placed on a plate in one layer.
4. Place cream on top.
5. The top can be decorated with crumbled cookies, cocoa, grated nuts or fresh berries.
6. Cool.

Lemon jelly with gelfix

This jelly is more reminiscent of confiture or jam and is ideal as an addition to morning toast. With a cup of tea they make an almost ideal composition for an invigorating morning!

This jelly is prepared from lemon with citrus pulp. In addition, this dish can be prepared as a long-term preparation. This lemon jelly for the winter will especially please you on cold winter days and will add vigor and a sunny bright mood to gray winter days.

Ingredients

• lemon – 1 kg;
• sugar – 1 kg;
• zhelfix (1:1) – 20 g;
• lemon zest – 1 pc.

Wash the lemons thoroughly and remove the zest along with the white part. Remove only the yellow part of the zest from 1 lemon and set aside. Twist the lemon pulp in a meat grinder, or beat it with a blender into a homogeneous mass. Transfer the lemon pulp into a saucepan, add the zest and place on low heat. Bring to a boil, stirring occasionally, reduce heat and simmer for 15 minutes.

Mix gelfix with 2 tablespoons of sugar. Add this mixture to the future confiture, mix thoroughly and bring to a boil. Add the rest of the sugar to the mixture and stir. Bring to a boil again and the sugar is completely dissolved, turn off. The finished confiture will begin to thicken noticeably.

Pour lemon jelly into sterilized dry jars and roll up the lids if you are making preparations for the winter, or simply place them in sterilized jars and leave until completely cool, and then put the jars in the refrigerator.

Lemon jelly with milk

Delicate jelly with a fresh lemon note! Give it a try.

Ingredients

• milk – 2.5 cups (200 ml each);
• sugar – 4 tbsp;
• lemon – 1 pc.;
• gelatin – 3 tsp;
• coconut flakes – 2 tsp.

1. Pour gelatin (2 tsp) with milk (1 glass) for the first and third layers and leave to swell if you are using regular and not instant gelatin. For instant products, this procedure is not required. For the second layer 1 tsp. pour gelatin with half a glass of water and set aside to swell.
2. In a saucepan, mix a glass of milk, 2 tbsp. sugar and coconut flakes. Bring this mixture to a boil, add the swollen gelatin into it, and completely dissolve it in the mixture. Cool the mixture, if necessary, strain from excess gelatin lumps and pour half of the gelatin mixture into a mold lined with cling film and put it in the refrigerator. Leave the rest in a warm place.
3. Zest the lemon (only the top yellow part) and squeeze in the lemon juice. Mix the juice with zest and two tablespoons of sugar. Heat the mixture over low heat, then remove from heat and pour in the swollen gelatin, stir until completely dissolved. Like the first mixture, cool the lemon mixture and mix with half a glass of milk. Pour this mixture onto the hardened first layer.
4. Next, you can proceed in two ways: either pour the remaining milk mixture directly onto the lemon layer and mix gently to form a pattern, or put the mold in the freezer for a few minutes so that the top layer sets, and pour the remaining milk layer onto it. Place the mold in the refrigerator until the mixture has completely hardened (at least 2 hours).

Cut the finished jelly into portions. Can be served with syrup or whipped cream. Bon appetit!

Lemon jelly with vodka

Alcoholic jelly is an unusual treat for guests at a party. It's not difficult to prepare.

Ingredients

• hot water – 80 ml;
• vodka – 50 ml;
• lemon syrup - to taste;
• gelatin – 20 g.

Dissolve gelatin in hot water. It is best to use instant gelatin for these purposes. Pour in lemon syrup and mix thoroughly. Cool the mixture to about 30 degrees so that the alcohol does not evaporate during subsequent mixing. So, mix the gelatin-lemon component with vodka, mix and pour into molds. Place in the refrigerator for 2-3 hours.

Milk jelly with gelatin

This milk jelly with gelatin tastes like ice cream, the only difference is the consistency of the finished product.

Ingredients for milk jelly

• kefir (milk or fermented baked milk) – 200 milliliters;
• sour cream – 300 milliliters;
• boiling water – 1 incomplete glass;
• sugar or powdered sugar - 4 tablespoons;
• vanillin - on the tip of a knife (if you ate vanilla sugar, then 1 teaspoon);
• vanilla stick – 1/2 piece;
• gelatin – 35 grams.

According to the recipe, we prepare milk jelly like this:

Pour the gelatin into a bowl and fill it with boiled water, cooled to a temperature of 37-40 C. Mix with a spoon and leave to swell (30 minutes is enough),

Next, pour kefir or milk into a convenient saucepan, add sour cream, grated vanilla, sugar, or powdered sugar (I use powdered sugar to make it easier to whip). More vanilla.

Take your assistant mixer, mix everything and beat for one minute. Add the prepared gelatin and repeat beating until smooth.

Pour into bowls or molds and refrigerate for 24 hours.

After the elapsed time, we decorate the surface at our discretion: cocoa powder, nut chocolate, nuts, brightly colored berries, etc.

Citric acid jelly

Perhaps the simplest jelly recipe. To prepare this dish you will need a simple set of ingredients: gelatin, citric acid and sugar to taste.

Soak the gelatin in water and leave to swell according to the instructions on the bag. Mix the swollen gelatin with citric acid and sugar and, stirring constantly, heat the mixture until the gelatin is completely dissolved. If necessary, add a little more water.

To make the jelly tasty, you should add some aromatic substance or fruit or berries to it. Pour the gelatin mixture into molds and refrigerate until set.

Yogurt jelly. Yogurt jelly

Step-by-step recipes for making yogurt jelly with berries, banana or chocolate

Option 1: Classic yogurt jelly recipe

Sometimes you want to make some light, low-calorie dessert, but only recipes for pies and cakes come to mind. In this case, yogurt jelly would be an excellent solution. It turns out not only very tasty, but also healthy. This dish contains very few calories. Yogurt has a positive effect on digestion and fills the body with vitamins and important microelements.

Ingredients :

• Sugar - 40 g;
• Gelatin - 20 g;
• Water - 50 ml;
• Yogurt - 400 g;
• Vanilla sugar - 10 g.

Step-by-step recipe for yogurt jelly

Step 1:

Dissolve gelatin in water. Leave it for half an hour to swell well.

Step 2:

Place the gelatin mixture in a water bath. Heat it until the mass becomes homogeneous. Set aside and let it cool down a little.

Step 3:

Mix yogurt with sugar and vanilla. Beat the mixture with a blender until all the grains are dissolved.

Step 4:

Pour the swollen gelatin into the yogurt mixture in a thin stream. Stir the mixture constantly.

Step 5:

Pour the future jelly into glasses. Silicone molds are great for these purposes. Decorate the dish with berries, chocolate, mint leaves or nuts to taste. Leave it in the refrigerator until completely hardened.

To quickly and accurately remove the jelly from the bowl, you need to lower the bowl into warm water for half a minute. After this, turn it over onto a flat plate. This jelly can be made from either natural yogurt or a product with fillers. But in this case you will have to reduce the amount of sugar, otherwise the dessert will turn out cloying. It is also sometimes prepared from kefir, sour cream or matsoni.