White chocolate raspberry jelly eggs

Author: Jenny de Montalk - BA, GDipJourn, Editor

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These cute jelly-ful eggs each cradle a sweet 'n fruity surprise. What a crack-up!

Serves: 4

Time to make: 2 hrs

Hands-on time: 10 mins

Ingredients

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4 x 20g white chocolate
hollow Easter eggs, carefully halved lengthwise
1 sachet low-sugar raspberry jelly (we used Aeroplane)
8 strawberries, diced
20 raspberries
Fresh mint leaves
2 teaspoons shredded coconut, to garnish (we toasted ours)

Instructions

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1 In a mixing bowl, make jelly according to packet instructions. Transfer to a jug and set aside to cool but not fully set. Keep an eye on it; you want it to still be pourable but just starting to set and cool enough not to melt the chocolate.

2 Arrange the fruit evenly among the egg halves.

3 Pour jelly over fruit to fill egg halves (there may be some left over). Carefully transfer to fridge to set for 2-3 hours or overnight. You may need to prop them against something to keep them level.

4 Just before serving, sprinkle over chopped mint leaves and coconut.

Nutrition Info (per serve)

Calories 130cal

Kilojoules 550kJ

Protein 3.3g

Total fat 7.6g

–Saturated fat 4.8g

Carbohydrates 12.7g

–Sugars 12.5g

Dietary fibre 1.3g

Sodium 40mg

Calcium 56mg

Iron 0.2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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