Strawberry Jelly Cups by Dr Melinda Morrison

Dietary Guidelines: , , , , ,

Print Friendly, PDF & Email




  • 1 (9 g/¼ oz) dry sachet low-joule or diet jelly
  • ½ cup (125 ml/4 fl oz) boiling water
  • 1½ cups (375 ml/12 fl oz) cold water
  • 8 small strawberries, hulled and sliced
  • 4 small scoops low-fat vanilla ice cream
  • 12 small marshmallows (2.5 cm/1 in diameter)
  • 4 teaspoons malted chocolate drinking powder


  1. Pour the boiling water over the jelly crystals to dissolve; add cold water.
  2. Divide evenly between 4 clear cups.
  3. Refrigerate until set.
  4. When ready to serve, top each jelly cup with 1 scoop ice cream, strawberry slices and 1 teaspoon sprinkled drinking powder.
  5. Top each jelly cup with 3 marshmallows and serve.


Gluten-free: Use gluten-free ice cream, gluten-free marshmallows and gluten-free chocolate drinking powder

Lacto-Ovo Vegetarian: Use suitable jelly, marshmallows optional.

Nutritional Analysis

Per serve: Energy 441 kJ / Fat 1 g / Saturated fat <1 g Carbohydrate 20 g (1½ exchanges) / Fibre <1 g Sodium 38 mg / GI med

Family Food for Diabetes Book 1Recipe taken from Family Food for Diabetes Book 1 by Dr Melinda Morrison.

Click here to find out how to purchase this book

Click here to read Melinda’s article About Diabetes



You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure. Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.