Best Bites: Fruit-Juice Gelatin
By Donna Erickson
Try This Simple-to-Make Fruit-Juice Gelatin
When a snack attack hits or you crave a sweet dessert after a meal, what do you reach for: crunchy cookies, creamy pudding or a silky chocolate pie?
I've been thinking about how these tempting treats come in all shapes, sizes and wonderful tastes, but it's also their texture that's part of the draw. How about something smooth and also wobbly, jiggly, shimmery and just plain fun to eat? That's where this recipe for cooking up healthy, fruit-juice-based gelatin comes in.
Cooking a batch of fruit-juice gelatin is as super simple to make as the Jell-O brand you may have eaten as a kid, but in this version, you'll be heading to the juice aisle of your grocery store.
Look for clear juices (without added sugar), and while you're at it, you might want to pick a flavor that's new to your kids. My latest bottled juice picks were peach mango and cranberry pomegranate, along with my all-time favorites pure grape and white grape.
This recipe is ideal for cutting chilled gelatin into bite-sized square blocks. Serve them in small dessert dishes or parfait glasses. Top with a dollop of whipped cream for a special occasion.
Or you might like to create whimsical shapes with cookie cutters. How about shamrocks for St. Patrick's Day or alphabet letters that spell your toddler's name? Set out the healthy snacktime treats on a platter for the taking.
PHOTO CREDIT: Donna Erickson
SIMPLE-TO-MAKE FRUIT-JUICE GELATIN
2 cups 100% fruit juice (avoid pineapple juice)
2 (1/4-ounce-sized) envelopes unflavored gelatin, such as the Knox brand
In a medium-sized saucepan, heat 1 1/2 cups of juice until it just reaches a boil. Remove from heat.
Meanwhile, pour the 1/2 cup of remaining juice in a medium-sized bowl (preferably one with a spout). Sprinkle 2 envelopes of the unflavored gelatin on top and let stand at least 1 minute. Add hot fruit juice and stir until mixture is completely dissolved.
Pour into a bread loaf pan if you're cutting them into square blocks. Or pour into an 8-by-8-inch baking dish if you're making shapes with cookie cutters. Chill until firm, about 3 hours.
Dip the base of the pan or baking dish into warm water for a few seconds to loosen the gelatin. Cut into square blocks or cookie cutter shapes. I use a small offset frosting spatula for lifting the shapes out of the pan.
Cook's Note: For a lighter, less-dense gelatin, use 1 envelope (1/4 ounce) of unflavored gelatin rather than 2. Pour finished mixture directly into a serving bowl or dessert dishes to chill.
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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2024 Donna Erickson
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