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250g (8 oz) loganberries 150ml (¼ pint) water 2 level tblsp granulated sugar 1 raspberry jelly mix 200ml (6 fl oz) evaporated milk 1 tsp lemon juice |
Meat-free1 Gluten-free Low-fat Egg-free Nut-free 1. using gelatine-free jelly |
Cook fruit gently until soft. Add sugar and stir.
Strain the juice and put into a saucepan. Bring back to the boil and add the jelly mix in cubes, stirring until dissolved.
Pour into a measure and make up to 250ml (½ pint) with cold water if necessary. Cool.
Whisk the evaporated milk and lemon juice together until thickening and forming peaks.
Puree loganberries in a blender and fold into the mixture, along with the cooled jelly mix. Mix well and pour into a basin.
Put in the refrigerator to set.
Serve with whipped cream.
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