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envelopes unflavored gelatin
dozen (3 ounce) Dixie™ cups
Add 2 cups of the fruit juice to a medium sized bowl. Sprinkle the gelatin over top and allow to sit for 1 minute.
Bring 2 cups of the fruit juice to a boil. Add the hot juice to the cold juice and stir until gelatin has dissolved.
Divide mixture evenly among 10-12 three ounce sized Dixie™ cups. Chill until set. Serve cups with spoons.
- Alternatively, you can pour the mixture into a 9x13 inch baking pan and chill until set. Then, cut squares or shapes with a cookie cutter and serve.
More About This Recipe
- Last week I showed you how easy it is to make healthy popsicles at home. This week I thought I'd share with you another fun treat that my kids and I have been making -- Homemade Gelatin Cups. My kids are always asking me to buy those gelatin cups, but it's cheaper and healthier to make them at home!
We've tried grape juice, cranberry juice, pomegranate-blueberry, and our new favorite: peach-mango juice. We always choose 100% juice, just mix up the flavor each time. My kids, like most their age, are not big vegetable eaters. We encourage lots of fruits and are creative about adding vegetables in their diet. So this time I decided to try a fruit and vegetable juice blend because it provided a full serving of vegetables (and fruit) in every serving of juice. My kids loved them and they don't even know the difference! I care a lot about nutrition, and it's always exciting to turn something that would otherwise be a sugar loaded treat into something healthier and just as delicious.
You only need three items to make your own Fruity Gelatin Cups -- unflavored gelatin, 100% fruit juice, and Dixie cups. If you want, you can add fruit into the gelatin, but you don't have to. By using 100% fruit juice, you are cutting out a lot of sugar and empty calories that are in store-bought gelatin and adding nutrients to an otherwise refreshing sweet treat.
Fruity Gelatin Bundt Cake Dessert
Fruity Gelatin Bundt Cake Dessert: combo of fresh fruits combined with apple juice gelatin. Flavorful, fresh and vibrant. Serve it in place of fruits course or as a dessert.
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It’s beautiful, seems so hard to make, but it’s not (lol) and you’ll get lots of wow’s from your guests. I’m using apple juice instead of packaged artificial jello and the light color of the juice is a great combination to bring out the colors of fruits used in this goodness. You can use any other juice of your flavor but the darker the juice the less you’ll see that contrasting combination of fruits.
Ambrosia Salad Jello
Ambrosia salad jello is a perfect summer dessert. Made with pineapple flavored jello and coconut milk, it’s the perfect base and the addition of the juicy mandarin oranges, sweet cherries, peaches and mini marshmallows, makes it a wonderful combination of flavors.
Ambrosia Salad Jello is just the dessert you will love making in the hot weather. Summer is the time for cold, fruity and refreshing desserts. It’s also extra nice if it’s easy to make and doesn’t require any baking. This is why gelatin desserts are absolutely perfect for this time of year.
When I found this recipe on Cook’s Illustrated, I knew immediately that I wanted to give it a try. So, of course, I made it for the next family gathering and it was devoured by all.
The flavor of this gelatin desserts reminds me so much of Pina Colada, since it’s made from pineapple flavored gelatin and coconut milk. With the addition of mandarin oranges, peaches, cherries and mini marshmallows, this dessert has so many awesome surprises in each bite. The fruit isn’t too sweet and is very juicy and tastes refreshing. The mini marshmallows are like little pillows of soft sweetness. All in all, you’ll want to make this for your next party.
It’s so easy to make, can be made in advance and is such a wonderful way to cool off.
4 (3 oz.) packages pineapple flavored gelatin
2 (13.5 oz) cans unsweetened coconut milk
1 – 1 1/2 cups mini marshmallows
1 (15 oz) can mandarin oranges, drained
1-2 peaches, peeled and chopped (or 1 (15 oz) can of canned peaches, drained)
1 cup fresh or frozen cherries, pitted and halved (or 1 (10 oz) jar maraschino cherries, drained and halved)
Dissolve the pineapple gelatin in the boiling water. Add the cold water and the coconut milk. Whisk until evenly combined. Place it in the refrigerator and cool, uncovered for about an hour. The mixture should be thickened at this point.
Add the marshmallows, mandarin oranges, peaches and cherries. Mix to combine. Lightly spray a 12 cup bundt cake pan or other mold with oil. Pour the gelatin into the bundt pan. You can also use a 13 inch rimmed baking pan, or even divide the gelatin into individual serving containers.
Chill in the refrigerator until the gelatin is completely set, about 4 hours. You can even make this a day or two in advance.
Fill your sink with hot water and dunk the bottom of the bundt pan in the water for about 30 seconds and then invert onto your serving plate.
Not only does this dessert taste phenomenal, it looks so beautiful too, don’t you agree? A think that the slice looks so much like a pretty stained glass window.
Jello fruity gelatin vintage desserts: Sprinkle Jell-O instead of&hellip
Instead of fruit sauce on ice cream, or you-know-what on strawberries, or &ldquojimmies&rdquo on cupcakes. Sprinkle Jell-O Brand Gelatin right out of the box. It tastes fruity and sweet at the same time.
Sprinkle Jell-O in 15 fruity flavors. Then keep what&rsquos left in a covered sugar bowl or baby food jar.
Tomorrow, do something that&rsquos different and fun. Sprinkle Jell-O Gelatin.
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Homemade Strawberry Jello Cups
The next few weeks should be themed, Makeover the Processed Food from Kristin’s Childhood.
Over the next few weeks, I plan to share homemade jello cups, chicken nuggets, and homemade honey mustard (for those nuggets). There will also be a healthy mix of avocado toast and roasted veggies in there.
Making the swap from processed food, that’s full of questionable ingredients and has the lifespan of a Twinkie (which is seriously disturbing that anything lasting generations can be given a food label), to real food is not about just making processed food alternatives at home (although that’s a good place to start).
The goal is to return to (real) food that’s from the ground (or an animal that was raised on healthy, grassy ground), food that’s prepared lovingly by human hands (chopped, diced, stirred, and cooked), and food that’s prepared specifically to nourish the body. That, my friend, is what real food is all about. Plain and simple.
And yet, there is this thing we’ve all grown up around (well, at least many of us): processed food. And this brings us to a dilemma. Do we completely cut off all of our food memories from childhood (yes, the processed ones like mac and cheese and jello), or do we occasionally find a homemade solution?
It’s a decision that everyone turning away from processed food must answer for themselves.
I truly believe there is a time and place for making processed food alternatives from scratch in our kitchens, while at the same time introducing new vegetables, new cuts of meat (like a whole chicken), and other nourishing food into our real food lifestyle.
There is such a thing as finding balance and enjoyment in this lifestyle, and when we can master these two, this lifestyle essentially becomes effortless. Okay, well, there will always be meal planning, shopping, and preparing food. You know what I mean, the mindset of eating real food becomes effortless, and incredibly enjoyable.
There are times when a food memory from my childhood is triggered (whether processed or home-cooked), and that leads me on a journey to discovering how to make something similar in my own kitchen with real ingredients.
It’s absolutely fascinating to me that it’s so easy to make many of the “foods” I grew up consuming from a box or bag at home with simple, fresh ingredients. At the same time, it saddens me that we’ve ventured so far from our home kitchens and local farms over the last fifty years. As a society, so many people believe they we must rely on a company and products sold in big conventional stores to “get it right.” Hey, I was there eight years ago, I totally understand. The truth is, food that’s made at home is not only nutritionally superior (because it’s actually real), it also tastes better.
We’ve come so far from the simpler food days of great-great grandma. The good news is that we’re redeeming those nutrition-less processed days, and I believe great-great grandma would be so proud of us!
Today’s recipe is a redo from my childhood: jello cups.
I remember my mom packing the bright red jello cups in my lunchbox nearly every week. The cups, full of a jiggly substance, were always the envy of every kid at the lunch table, as they nibbled on their pb&j sandwiches.
Now, as a mom to a kindergartener, I know Piper oftentimes watches kids enjoy the same “treat” I once enjoyed in my early s lunchbox. In fact, after just the third week of school, Piper came home asking if I would pack him “jello.” Yep, it only took three short weeks for jello to make it to school. What was I to do as a real food mom who doesn’t want to send her son with red dye?
The answer: Figure out how to make homemade jello!
Since Piper’s request was specifically for red jello, I knew strawberries were the best option. So, together, we searched the freezer for our leftover seasonal stash of Florida strawberries (we only have one season here in Florida: strawberry season!). I added the berries to the blender, along with a bit of water, and honey. Then, to help “activate” the gelatin (the key ingredient to anything jiggly), we heated the mixture just until it was warm. The gelatin dissolved quickly in the strawberry mixture, and then Piper helped me carefully pour the liquid jello into smaller plastic tupperware containers. After a couple of hours in the fridge, the liquid mixture turned into jiggly jello. Just like I remember as a kid, but without the questionable ingredients.
The real test came down to the first bite. We both took a bite, and then smiled at each other as the jello slipped down our throats. Piper, who doesn’t know what “real” jello tastes like, loved every bite of our creation, and I loved the realness of our homemade jello. Unlike the store-bought stuff, homemade strawberry jello is slightly sweet and fully fruity, and has a texture that’s thick and light at the same time.
Whether you’re making new food memories or redeeming old ones, I think you’ll love this simple real food treat!
How to Make Real-Food Creamsicle Gelatin Cups
These cups contain 5 — yes just 5 – ingredients: orange juice, vanilla, grass-fed gelatin, fresh cream or coconut milk/cream, and a touch of maple syrup or honey.
Set in layers in small mason jars, they’re a great option when we’re in the mood for a light, fruity dessert and it’s not hot enough for homemade popsicles.
The bottom layer is a mixture of fresh squeezed orange juice, gelatin, and a little honey and vanilla extract. You’ll need unflavored gelatin, which you can buy from a good, pasture raised source here. Just make sure you use the gelatin, not the collagen peptides that won’t gel.
Once the orange layer is made, it will need to chill for a while until firm. The process for making the top vanilla cream layer is exactly the same as the orange layer, just with cream instead of orange juice. Again, it will need to chill before being eaten.
These jello cups take only minutes to make but about 4 hours total to firm up in the fridge, so plan ahead.
I used these 5 ounce jars to make 7 snack cups. These 4 ounce jelly jars also work well, especially if you want to take them on the go. Of course, small glasses, pyrex bowls, or a large glass pan will work, too – just cut the jello into squares when it’s chilled.
This recipe is designed after the pre-made gelatin cups you can buy from the store – except made with real food ingredients. I made these in small glass storage containers that come with fitted lids which makes this recipe easy for grab-and-go, lunches, or afternoon snacks. It is creamy, smooth, flavorful, and is kid and husband approved!
100% Fruit Juice Gelatin Squares Recipe
- Author: Katie Kimball
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 12 squares
- Category: snacks
No need for a box for Jello! Make it yourself with 2 ingredients and 5 minutes, plus the health benefits of grassfed gelatin (use the coupon KS10 for 10% off!) .
- Heat 2 c. juice gently in a pot until it’s not boiling, just steaming a little and hot/painful to touch.
- Measure 1 c. cold juice.
- Sprinkle gelatin over the cold juice and whisk thoroughly.
- Pour the heated juice into the cold juice and whisk thoroughly.
- Pour into a glass baking dish to the desired height (8 works great).
- Chill at least 4 hours in the refrigerator. When firm, cut into squares with a butter knife or use cookie cutters to make shapes.
- Store in the refrigerator up to one week.
Want to make gelatin you can eat with a spoon (like a DIY Jello cup)? Easy. Do the same thing but with 3 cups juice heated in the pot and only 2 Tbs. gelatin. I make it and store it right in my 4-cup glass measuring cup.
- Serving Size: 1/2 cup
- Calories: 63
- Sugar: 11 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 4.5 g
- Cholesterol: 0 mg
Keywords: healthy snacks, kid-friendly
Did you make this recipe?
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PASTEL RAINBOW GELATIN CUPS #desserts #kidfriendly
Searching for a simple spring or Easter treat? These Pastel Rainbow Gelatin Cups are basic, kid-accommodating, thus wonderful! Serve them plain, or top them with whipped cream and sprinkles!
These Pastel Rainbow Gelatin Cups are as scrumptious as they are lovely. They highlight five—FIVE!!— smooth, fruity layers, all stacked together in single-serving cups and bested with loads of whipped cream and sprinkles.
It took a touch of fiddling to make sense of how to strike the ideal harmony between getting a quite pastel shading, not overpowering the fruity kind of the gelatin, and ensuring that the surface was neither too delicate nor excessively rubbery. (Since nobody, ever of world, has ever requested their treat to be increasingly rubbery, right?)
How To make Fruity Chews
Okay, hands up. who thinks the red and black fruit gums are the best? Thought so! Which is why we're showing you how to make your own!
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Homemade Starburst Candy ( Kool-Aid Taffy )- with yoyomax12
This taffy tastes remarkably like Starburst candy. The pulling part is messy but something that kids could help you with.
2 1/2 cups white sugar
3 tablespoons cornstarch
1 cup light corn syrup
1 1/3 cups water
2 tbsp butter (plus more for greasing pan and hands)
2 packages of unsweetened Kool-Aid drink mix
1/2 tsp vanilla.
In a large saucepan mix the sugar and the cornstarch until no lumps can be seen. Add the water, corn syrup and butter and begin heating over medium high heat. Stir until it starts to boil and then stop stirring. Cook until the temperature reaches 250 F. It will take several minutes to get to this temperature, be careful, when the temperature gets to about 240F it will start to rise very quickly.
Remove from heat and stir in the Kool-Aid powder and vanilla.
Pour the mixture out onto a greased cookie sheet or one covered with a silicone mat.
Wait about 15 minutes or until cool enough to handle. Grease hands with butter and break off a small portion. Pull and stretch it until the colour changes to a pale colour and the taffy hardens a bit. You might have to re-grease your hands several times during this process. Form into a rope shape and cut into small pieces and wrap pieces in small squares of waxed paper.
This can be stored at room temperature.
The original recipe called for only one packet of drink mix, but I really liked the flavour when I used two.
If you read the reviews on this website about this recipe you will quickly see that people have been getting mixed results with this recipe. Some people ended up with taffy that is too hard or too soft. You really need to make sure your taffy is brought up to the correct temperature and an accurate candy thermometer is necessary.
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
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3 NEW HOMEMADE FRUIT ROLLUPS FLAVORS
Homemade Fruit Rollups are easy to make and fun to eat! My Strawberry Fruit Rollups video was so popular and I always get asked about other flavors, so I've made three new flavors for you to try out. SUBSCRIBE for more easy recipes:
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Homemade Fruit Rollups Recipe:
Yield: Makes one half sheet tray
3 cups of chopped fruit, such as mango, strawberries, plums, peaches, etc
1 tsp fresh lime or lemon juice, optional
1 to 2 tbsp honey or sugar, optional
Preheat the oven to 175 degrees F.
Puree the chopped fruit and citrus juice, if using, in a food processor until smooth, scraping down the sides as needed. Taste the mixture and determine if you'd like to sweeten it with honey or sugar, and mix it in if you do use it.
Pour the puree onto a silicone mat lined baking sheet and smooth it out with a spatula, then shake the pan to flatten evenly. Place the sheet pan in the oven for 2-3 hours, until the fruit rollup sheet is dehydrated enough that it is dry to the touch. The cook time may take longer if you're using a high-moisture fruit.
Remove the fruit rollup sheet to a cutting board and cut into long strips, then roll them up. Enjoy!
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
Jelly Mazza Fruity Chews
These Jelly Mazza Fruity Chews are very soft and amazing guava flavour and smell. It costs ₹15 around 20 cents.
Bought Jelly Mazza Fruity Chews from Dmart Store
You can support this channel at
This video review is brought to you by iPrasanth.com
DIY Fruit Snacks - Gummies // Gummy Bears - Easy Recipe - How To | SoCraftastic
Learn how to make your own Fruit Snacks // Gummy Bears (if you use a bear mold, of course) in this tutorial.
MY MOLD :
**NOTE** It looks like the seller has raised the price. Try to search Ebay for this mold if you want a better deal.
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Homemade Vegan Fruit Snacks
These homemade vegan fruit snacks are a fun healthy gummy treat for kids or adults that you can make in any fruity flavor or shape with just 3 ingredients! ▽ L I N K S B E L O W ▽
C O N N E C T
M U S I C
Copperknob & Eminora - Element | | provided by CFN
How HI-CHEW Candy Is Made
The Japanese candy brand HI-CHEW has become popular in the US in recent years. The candy is made with real fruit juices and was originally created as a substitute for gum in Japan. Here's how the company manages to produce over 700 million pieces of their candy per year.
See more from HI-CHEW here:
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Expert Tips for Making JELLO
- Add Fruit: Great in jello add your favorite seasonal fruit ( Note: Fruits like pineapple can break jello down over time). Either in the jello or on top!
- Individual: Make individual ones in clear drinking cups. Super for parties.
- Variation tip: Feel free to add vodka to this for an adult version.
- Nuts: Top with a few nuts to add a little crunch.
- Dietary consideration tip: Sugar free or vegan jello works great for this recipe.
⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐
If you’ve tried this recipe, please rate it in the comment section below.