Ingredients
Method
- Place silicone molds on a large baking sheet or line an 8×8’ square dish with wax paper and lightly grease, set aside.
- Place fruit, vegetable and ¼ cup apple juice in the container of a high powered blender (Vitamix) and secure the lid.
- Turn the machine on and slowly increase the speed to high. Blend on high until the mixture is smooth. (add more juice 1 Tablespoon at a time if necessary, until the mixture reaches a smooth consistency).
- Add honey and vanilla and blend until smooth
- Taste mixture and add more honey, if desired.
- Transfer the mixture to a small saucepan and whisk in gelatin.
- Heat on medium heat until gelatin is dissolved and mixture is no longer grainy (about 3 minutes).* Make sure it does not boil.
- Using a dropper, fill the silicone molds. Or pour your mixture into your prepared baking pan. (I suggest keeping the saucepan on the warm burner (with the heat source turned off) as you fill the molds. That way the mixture remains slightly warm and cools more slowly).
- Transfer to the refrigerator to set for at least 2 hours.
- Once set remove from molds and enjoy. If using a baking dish, remove from the dish, cut and serve or store.
Notes
Tip on doneness: To ensure the gelatin is dissolved, put a small amount on your thumb. Then rub your thumb and pointer finger together. If it’s smooth, the gelatin is dissolved. If it’s grainy, keep cooking.
Fruit: Different fruits may be used to create different colors and flavors. Avoid kiwi and pineapple because their enzymes can interfere with gelatin setting.
Vegetables: Use your preferred vegetables. Each mixture contains 1 cup of fruit and ¼ cup vegetables. You can use all fruit if you don’t want to add vegetables.
Juice: Organic, unsweetened juice is recommended. Apple juice has a neutral color and flavor, but another juice flavor may be used.
Raw vs. Cooked Vegetables: The vegetables in the suggested combinations are blended raw, including beets. If using sweet potatoes, cook them first and use the soft puree.
Blending: Use a high-powered blender to produce a smooth fruit and vegetable mixture.
Filling the Molds: Work quickly because the mixture begins to thicken as it cools. Keeping the saucepan on the warm burner with the heat turned off helps slow the cooling process.
Alternative to Molds: Spread the mixture into an 8×8-inch pan lined with wax paper. Once set, cut into pieces using a warm, sharp knife.
Serving: Serve slightly chilled or at room temperature.
Storage: Store homemade fruit snacks in an airtight container in the refrigerator for up to 2 weeks.
Freezing: Freeze in an airtight container for up to 2 months. Thaw slowly in the refrigerator before serving.
Nutrition: Nutritional information is automatically calculated and should only be used as an approximation.
Fruit: Different fruits may be used to create different colors and flavors. Avoid kiwi and pineapple because their enzymes can interfere with gelatin setting.
Vegetables: Use your preferred vegetables. Each mixture contains 1 cup of fruit and ¼ cup vegetables. You can use all fruit if you don’t want to add vegetables.
Juice: Organic, unsweetened juice is recommended. Apple juice has a neutral color and flavor, but another juice flavor may be used.
Raw vs. Cooked Vegetables: The vegetables in the suggested combinations are blended raw, including beets. If using sweet potatoes, cook them first and use the soft puree.
Blending: Use a high-powered blender to produce a smooth fruit and vegetable mixture.
Filling the Molds: Work quickly because the mixture begins to thicken as it cools. Keeping the saucepan on the warm burner with the heat turned off helps slow the cooling process.
Alternative to Molds: Spread the mixture into an 8×8-inch pan lined with wax paper. Once set, cut into pieces using a warm, sharp knife.
Serving: Serve slightly chilled or at room temperature.
Storage: Store homemade fruit snacks in an airtight container in the refrigerator for up to 2 weeks.
Freezing: Freeze in an airtight container for up to 2 months. Thaw slowly in the refrigerator before serving.
Nutrition: Nutritional information is automatically calculated and should only be used as an approximation.