Blueberry Jelly Protein Pots & Fresh Kiwi

Blueberry Jelly Protein Pots & Fresh Kiwi

Why this is peri-perfect… Jelly? Creamy vanilla protein pudding? Yes please! This pot is a little miracle for midlife — protein to balance hormones and keep you satisfied, collagen and gelatin to support your skin and joints, and antioxidant-rich blueberries to calm inflammation. The fresh kiwi brings a bright burst of vitamin C to support collagen production and immune health. It’s refreshing, glow-giving, and so easy to love.

Ingredients: Makes 4 serves

Jelly base:

500g frozen blueberries

1 tbsp gelatin

Juice of ½ lemon

1 tbsp pure maple syrup (or monk fruit sugar)

Creamy protein layer:

1½ cups (375g) Greek yogurt (unsweetened, high protein)

2 scoops (60g) vanilla protein powder

Topping:

3-4 fresh kiwi fruit, peeled and sliced

Method

1.     Make the jelly:
First, ‘bloom’ the gelatin… In a cup, mix 3tbs of water with the gelatin powder and stir. Leave to set - 5 mins.

For the jelly…Add blueberries and lemon juice to a small saucepan. Add 2 cups of water. Simmer gently for 15 mins.
Sieve the pulp and put to the side. (keep the pulp!)
Stir in gelatin, and maple syrup. Warm gently (don’t boil) until the gelatin dissolves completely.

2.     Set the jelly:
Pour the mixture evenly into four jars or glasses. Chill in the fridge until it begins to set — about 30–40 minutes.

3.     Make the protein layer:
In a bowl, whisk together the Greek yogurt, protein powder until smooth and creamy.

4.     Assemble:
Spoon the creamy protein mix over the set blueberry jelly. Chill for at least 2 hours or overnight.

5.     Top and serve:
Just before serving, layer over fresh slices of kiwi. (Keep the kiwi fresh — it adds a bright tang and vitamin C boost!)

Per serve: 400 calories, 30g protein.