Serves = 18
1 cup, pureed fruit
2 tbsp powdered gelatin
½ cup boiling water
1 tbsp caster sugar (optional)
A fun fruity snack for little and big kids
You can puree your own fruit, or use canned puree.
In a small bowl, add the boiling water and the gelatin. Stir until the gelatin is completely dissolved.
Add the fruit puree and mix into the gelatin water until well combined.
Line a square cake tin with plastic wrap and carefully pour in the mixture.
Place in the fridge for 6 hours, or until the jelly is very firm.
Carefully run a knife around the edge of the tin to loosen up the jelly and remove the jelly from the tin onto a chopping board.
With a sharp knife, cut the slab of jelly into 18 even pieces.
(Optional) Gently dust caster sugar over jelly pieces.
Use any fruit that you can puree, you could even mix a few together. Stone fruits (skin removed), strawberries and kiwi fruit would work well in this recipe.
Silicone moulds or a mini cupcake tray can be used instead of a tray.
Nutrition information (per serve)
Energy (113kJ)
Protein (1.4g)
Total fat (0g)
Saturated fat (0g)
Carbohydrate (5.3g); Starch (0.2g), Sugars (5.1g), Added sugars (0.9g), Free sugars (0.9g)
Dietary fibre (0.4g)
Sodium (4.9mg)
Calcium (6.6mg)
Iron (0.1mg)