Raspberry Jellies

1. Prepare jelly to pack directions and allow to cool slightly at room temperature.

2. Halve oranges and scoop out the flesh.

3. Place orange halves cut side up into a deep tray for support.

4. Fill orange cups halfway with jelly. Add fruit of choice and then top up with remaining jelly.

5. Refrigerate until set.

6. Cut halves in quarters if desired.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.425 g
Protein	16.83 g
Energy	75.65 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0144 g
Water	66.725 g
Calcium, Ca	100.3 mg
Niacin	0.935 mg
Vitamin A, RAE	25.5 g
Riboflavin	0.1275 mg
Sodium, Na	57.8 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0127 g
Total lipid (fat)	0.425 g
Fatty acids, total saturated 16:0	0.0765 g
Choline, total	55.25 mg
Fatty acids, total saturated 18:0	0.0298 g
Fatty acids, total saturated 20:4 undifferentiated	0.0442 g
Vitamin B-6	0.102 mg
Selenium, Se	14.28 g
Ash	1.02 g
Fatty acids, total saturated 18:1 undifferentiated	0.062 g
Copper, Cu	0.2125 mg
Thiamin	0.102 mg
Retinol	25.5 g
Iron, Fe	1.19 mg
Phosphorus, P	153 mg
Folate, total	12.75 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0196 g
Cholesterol	42.5 mg
Fatty acids, total saturated 18:2 undifferentiated	0.028 g
Fatty acids, total saturated 14:0	0.0017 g
Zinc, Zn	0.85 mg
Fatty acids, total polyunsaturated	0.1445 g
Vitamin A, IU	85 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0102 g
Folate, DFE	12.75 g
Vitamin B-12	0.85 g
Vitamin K (phylloquinone)	0.085 g
Fatty acids, total saturated	0.108 g
Fatty acids, total monounsaturated	0.0748 g
Folate, food	12.75 g
Vitamin E (alpha-tocopherol)	0.425 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.028 g
Magnesium, Mg	17 mg
Potassium, K	195.5 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Raspberry jelly	85 g	75.65	0	0.425
strawberry	0	0	0	0
navel orange	6	0	0	0