Chai Tea Jelly Jello With Raspberries Recipe

Indulge in this delightful Chai Tea Jelly with Raspberries, a refreshing and diabetic-friendly dessert adapted from Australian BH&G Diabetic Living. This recipe boasts a vibrant flavor combination and requires minimal cooking time. The creamy chai-infused jelly is perfectly complemented by the juicy sweetness of raspberries (feel free to substitute with other berries like blueberries or strawberries!). Prepare for a light and flavorful treat that's perfect for a summer afternoon or any special occasion.

Prep Time 20 mins
Cook Time 260 mins
Calories 123.5 kcal
Protein 18g
Rating 4.0 (1 Reviews)
Chai Tea Jelly Jello With Raspberries 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chai Tea Jelly Jello With Raspberries

  • not used in this specific recipe
  • 1 (.25 ounce) package unflavored gelatin
  • 2 cups (475ml) low-fat milk
  • 2 chai tea bags
  • 2 tablespoons sugar (optional)
  • 1 cup fresh raspberries
  • fresh mint leaves (optional)
  • 1/4 cup (60ml) cold water

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How to Make Chai Tea Jelly Jello With Raspberries

  1. In a small heatproof bowl, sprinkle gelatin powder over 1/4 cup (60ml) cold water. Let stand for 1 minute to soften.
  2. Gently stir the gelatin mixture until completely dissolved. Set aside.
  3. In a small saucepan, heat 2 cups (475ml) milk over medium heat. Bring to a simmer, stirring occasionally.
  4. Remove from heat. Add 2 chai tea bags, gently stir, cover, and let steep for 5 minutes.
  5. Remove tea bags. Add the dissolved gelatin mixture to the warm chai milk. Whisk gently until completely combined.
  6. Pour the mixture into individual serving dishes or a larger dish.
  7. Refrigerate for at least 4 hours, or until completely set.
  8. Before serving, garnish each serving with fresh raspberries and mint leaves (optional).

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

63g

Fat

6g

Carbs

5g