Dissolve jelly crystals in water. Set aside to cool completely, but not set.
Pour condensed milk into ice cube trays, put bowl and whisk attachment into freezer and freeze for about 45 mins.
Whip evaporated milk with electric beater until thick and frothy.
Stir through jelly mixture. Pour into a 1 litre jelly mould. Refrigerate for 2 hours or until set completely.
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 3.8mg||1 %|
|Sodium 112.8mg||4 %|
|Potassium 318.7mg||8 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.9g|
|Protein 7.2g||10 %|
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Calories per serving: 75
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