HOMEMADE FRUIT GUMMIES RECIPE
Make real fruit into bite-sized, totally gummable gellies - super for babies in high chairs and awesome for school lunches and classroom snacks, even if kids have allergies!
Provided by Katie Kimball
Categories snacks
Time 10m
Number Of Ingredients 2
Steps:
- Measure 1 c. berries into a small saucepan.
- Cook over medium-low heat and stir and mash into a puree or use an immersion blender. (Alternately you could blend the berries in a blender all together and put 2/3 c. in the pot and 1/3 c. cold.)
- With the immersion blender, blend 1/2 c. berries in a jar or dish. (This can be tricky with such a small amount. Use the big blender if need be.)
- Sprinkle gelatin (use the coupon KS10 for 10% off!) into the cold berry puree and mix.
- Once the cooked berry puree is bubbling, pour it into the cold mixture.
- Blend it all up together with the immersion blender.
- Pour into a small glass dish or casserole dish (about a cm deep or less is good for the poured mixture).
- Chill in the refrigerator for at least 4 hours.
- Once gelled semi-solid, you can cut into any size cubes you like.
- Store in the refrigerator, NOT at room temp like purchased "gummy" snacks.
Nutrition Facts : ServingSize 1/4 cup, Calories 29 calories, Sugar 3.6 g, Sodium 5 mg, Fat 0 g, SaturatedFat 0 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 0.9 g, Protein 2.3 g, Cholesterol 0 mg
FRUIT JUICE "GUMMIES"
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
Provided by Victoria Granof
Categories Candy Fruit Dessert Kid-Friendly Quick & Easy Chill Cookie Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 16 "gummies"
Number Of Ingredients 2
Steps:
- 1. Lightly coat 16 tartlet molds or mini-muffin tins with oil.
- 2. Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.
- 3. Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.
- 4. Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.
- 5. Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.
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