Lee’s Almond Milk Jelly Cup

Almond Milk Jelly Cup

Because of the white sugar and cream, traditional vanilla custard can leave your tummy tied up in knots. This version supplies the exact satisfaction custard should induce but without painful digestive complaints.

Makes: 250mL


Almond Milk Jelly Cup

By: Lee Holmes

Forget painful digestive complaints, your body will love this beautiful dessert.


Prep time

Cook time



  • 250mL almond milk
  • 2 tsp powdered gelatine
  • ¼ tsp vanilla powder
  • ½ tsp powdered stevia


  • Put half the almond milk and the gelatine in small saucepan over low heat.
  • Whisk briskly until gelatine is dissolved.
  • Remove from heat and add remaining almond milk along with vanilla and stevia, and whisk to combine.
  • Pour into 1 or 2 glasses or jelly moulds and refrigerate until set.
  • Can be stored in airtight container in fridge for 1–2 weeks.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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