Rainbow Jelly Slice
Take a look at this beautiful Rainbow Jelly Slice! We promise it tastes just as delicious as it looks. Sitting on the cheesecake base are three layers of a delicate cream cheese and jelly combination. Not two textures you automatically think go together but one bite in and you’ll realise just how well they compliment each other.
- Serves: 10
- Prep: 45 minutes
- Chill: 1 hour
INGREDIENTS
Base
- 200g sugar-free biscuits
- 150g unsalted butter, melted
Green layer
- 1 ½ tsp gelatine
- 250ml cream cheese
- 1 tbs Natvia
- 1 tbs Lime juice
- 2-3 drops Green food dye
Blue Layer
- 1 ½ tsp gelatine
- 250ml cream cheese
- 1 tbs Natvia
- 1 tsp vanilla extract
- 2-3 drops blue food dye
Yellow Layer
- 1 ½ tsp gelatine
- 250ml cream cheese
- 1 tbs Natvia
- 1 tbs lemon juice
- 2-3 drops yellow food dye
METHOD
- Combine the biscuits and butter in a food processor. Process until combined and the biscuits start to resemble breadcrumbs. Press into a greased and baking paper lined 20cm loaf tin. Place into the refrigerator to set.
- To make the green layer, mix the gelatin with ½ cup of warm water and mix until dissolved. Stand for 5 minutes.
- Combine the cream cheese, Natvia and lime juice in the bowl of a food processor and process until smooth. Pour in the gelatin and water mixture and add the food dye. Process until combined. Pour over the base and place in the freezer for 10 minutes to set. Clean the food processor.
- Repeat steps 2 and 3 for the blue and yellow layers. Before placing the yellow layer in the freezer top with desiccated coconut and gently press in marshmallows on top. Place in the refrigerator for one hour to set.
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