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Bubble Gum Clear Whey Sweets | Jelly Belly

Bubble Gum Clear Whey Sweets | Jelly Belly
Emily Wilcock
Content Executive2 years ago
View Emily Wilcock's profile
Clear Whey at the ready.

Fun, flavour, and vibrant colours — that’s what you can expect from the new Jelly Belly x Clear Whey range. And new Clear Whey flavours can only mean one thing — new recipes.

@michellelangerak is keeping things light, simple, and delicious with these Clear Whey jelly sweets. They taste like a blast from the past. She uses Jelly Belly’s iconic Bubble Gum flavour, but feel free to try out any of the other new flavours in the range — Tutti-Fruitti, Green Apple, Berry Blue or Very Cherry.

Makes 16


(Layer 1)

  • 400ml water
  • 2 scoops Bubble Gum Clear Whey
  • 2 sachets gelatine

(Layer 2)

  • 150g low-fat yoghurt
  • 50ml oat milk
  • ½ sachet gelatine



Add the water and Clear Whey to a shaker and shake until fully combined with no lumps.  


Then pour the liquid into a pan and add the gelatine sachets.  


Leave the mixture for about a minute to allow the gelatine to “bloom”.  


Stir the mixture to combine and warm up slightly over a low heat — you will see the texture go smooth but make sure it doesn’t get too hot or boil 


Once warm, pour into a dish or tray and transfer to the fridge for a minimum of 4 hours.  


After this layer has cooled, you can begin making the next layer. To do this, add the yoghurt and milk to a pan along with half a sachet of gelatine.  


Let the gelatine bloom again, then mix through and warm up just like you did with the first layer.  


Once ready, pour the white layer on top of the set first layer and put it back in the fridge for 3-4 hours to set. 

Nutritional info per serving:

Total Fat1g
Total Carbohydrates4g



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Emily Wilcock
Content Executive
View Emily Wilcock's profile
After completing an internship with Myprotein, Emily returned to university to finish her Bachelor of Science degree in Business Management and Marketing. With experience in lifestyle writing, Emily aims to entertain and educate through her work. Her focuses include recipes, real and inspiring stories, and working with writers to help provide easy-to-digest evidence-based research. Her work on recipes has been previously featured in The Supplement magazine, with a particular focus on high-protein, nutritious meals, plus advice on how to properly fuel your body. Outside of work, Emily’s top priority is food. She’s a self-professed star baker and a connoisseur of all things baked. In her spare time, she’s either cooking up a storm, our looking out for the opportunity to try out Manchester’s newest restaurants. But as a huge fan of carbs, if it’s not pasta or pasta-adjacent, she’s not interested. If she’s not in the kitchen, she’s tucked up with a book for an early night, or you’ll find her in the gym working up a sweat. Afterall, all those carbs require quite the appetite.