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Jok' n Al

Low Carb Fruit Spread

Fruit Spread

* Low Calorie
* Low Carb
* Gluten Free
* Diabetic Friendly - Low in Sugars
* Made with Splenda
* Full Rich Taste

Enjoy on tortillas, bread, toast, muffins, and ice cream.  Also see recipes.


Nutrition Facts  
Add To
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Item IDProduct Unit
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Price
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Add 11-0006 Jok n Al
Low Calorie Fruit Spread, Apricot
10 oz. $4.99 $3.99
Add 11-0007 Jok n Al
Low Calorie Fruit Spread, Blackcurrant
10 oz. $4.99 $3.99
Add 11-0130 Jok n Al
Low Calorie Fruit Spread, Blueberry
10 oz. $5.39 $4.19
Add 11-0005 Jok n Al
Low Calorie Fruit Spread, Grape Jelly
10 oz. $4.99 $3.99
Add 11-0129 Jok n Al
Low Calorie Fruit Spread, Lemon Curd
10 oz. $4.99 $3.99
Add 11-0111 Jok n Al
Low Calorie Fruit Spread, Orange Marmalade
10 oz. $4.99 $3.99
Add 11-0024 Jok n Al
Low Calorie Fruit Spread, Pineapple
10 oz. $4.99 $3.99
Add 11-0131 Jok n Al
Low Calorie Fruit Spread, Plum
10 oz. $4.99 $3.99
Add 11-0023 Jok n Al
Low Calorie Fruit Spread, Raspberry
10 oz. $4.99 $3.99
Add 11-0112 Jok n Al
Low Calorie Fruit Spread, Strawberry
10 oz. $4.99 $3.99
All products are In Stock unless otherwise marked.
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Find a similar product
Condiments Dairy Free Gluten Free Low Carbohydrate/Keto Low Sodium

Customer Reviews
Low Calorie Fruit Spread (Jok n Al) - Average rating 4.7 (120 reviews)  - Write a review

Nutrition Facts

Recipes

Creamy Fruit Mouse (an original Jok'n'Al recipe)
4 servings

1 cup low fat unsweetened yogurt
1 cups Jok’n’Al Topping or 1 cup Jok’n’Al Fruit Spread - flavor of your choice
2 teaspoons gelatine (for Topping) or 1 teaspoon gelatine (for Fruit Spread)
2 egg whites
1 tablespoon lemon juice (to taste)

Method:
Combine yogurt and Topping or if using Jok’n’Al Fruit Spread, heatJok’n’Al Fruit Spread over low heat until melted, then combine with yogurt. Dissolve gelatine over low heat with 1-2 tablespoons water. When thoroughly dissolved, mix into yogurt mixture. Fold in egg whites, which have been beaten until soft peaks form. Add lemon juice. Pour into bowl or individual glasses. Serve with crisp dessert biscuits or wafers, low fat dairy whip or whipped cream if liked.

Quick Cheesecake or Dessert Glaze (an original Jok'n'Al recipe)

Melt (approx.125F or 50C) Jok’n’Al Fruit Spread of your choice (jar can be microwaved).
Spoon over chilled cheesecake.
Chill. - Jok’n’Al Fruit Spread will set again (after melting) to give an attractive fruity glaze to your cheesecake.

Pork in Black Currant Sauce (an original Jok'n'Al recipe)
4 servings

Marinade:
6 level tablespoons Jok’n’Al Blackcurrant Fruit Spread
1 tablespoon Soya sauce
1 tablespoon vegetable oil
1 teaspoon lemon juice
teaspoon each salt and pepper
1 clove garlic, crushed
6 extra level tablespoons Jok’n’Al Blackcurrant Fruit Spread
2 heaped tablespoons low fat sour cream or low fat unsweetened yogurt
1 tablespoons flour

4 lean rib-eye pork steaks

Method:
Combine marinade ingredients and marinade steaks 20-30 minutes. Heat non-stick frying pan. Add just enough extra oil to grease pan. Add steaks reserving marinade. Fry steaks 5-6 minutes on each side. Remove from pan and keep warm. Lower heat and stir flour into pan juices. Add extra spread and 6 tablespoons reserved marinade. Cook 1 minute before adding sour cream. (Add a little water if evaporation has made sauce too thick.) Adjust seasoning before pouring over steaks.

Bread and Butter Pudding (an original Jok'n'Al recipe)
6 servings

8 slices lightly buttered bread, crusts removed
2 oz sultanas
2 eggs
2 tablespoons SPLENDA sweetener (granular) or sugar
1 teaspoon vanilla essence or teaspoon ground cinnamon
1 pint non-fat milk
grated nutmeg
cup Jok’n’Al Fruit Spread - flavor of your choice

Method:
Cut bread into fingers and place (buttered side up) in greased ovenproof dish sprinkling each layer with sultanas. Beat eggs, SPLENDA, milk and vanilla or cinnamon together. Pour over bread. Grate a little nutmeg on top. Bake in pre-heated oven 350 F for about 30 minutes. (The custard should be set and golden brown.) Heat Jok’n’Al Fruit Spread until melted (jar can be microwaved) and spoon over the top of the pudding. Serve warm.


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