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I make a mock blancmange with 1 sachet of sugar-free jelly made up to 1/2 pint with water then once it has cooled I mix in 500g natural unsweetened fat free fromage frais. Put in the fridge to set.

I normally put it on top of fresh fruit in 1 pint of sugar free jelly that I have previously made and serve it with a couple of squirts of aerosol cream (only 1/2 syn per 2 level tbsps)

Hope this helps

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I like the raspberry jelly made up to 1/2 pt and blended with a 250g tub of quark - it is really delicious and a lovely texture.

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