I'm on Team Chocolate but my daughter loves all things candy. When I brought home Diane Sanfilippo's latest edition of Practical Paleo, her sugar radar flipped us right to the cherry gelatin gummies on page 441. Basically, fruit snacks.
Little Evolver (numero uno) is in love with fruit snacks. She has mastered the art of stripping down my resolve with repetitious whining ("can I PLEASE get the fruit snacks? PLEASE?! I really want this. Just this one time. PLEASE? Mommy. Fruit snacks. Mommy, they're organic. See? O-R-G-A-N-I-C. They're HEALTHY. PLEASE can we get them? PLEASE. Mommy"). x 200.
Organic doesn't equal healthy. Sugar abounds in plenty of organic products, and while I prefer it to conventional GMO corn-syrup, sugar is still sugar. Fruit snacks are lots of sugar in tiny packages.
I'm a 21DSD coach. I don't love fruit snacks.
But this recipe appealed to me because:
- It uses gelatin, which nourishes the gut-lining and provides protein, among other things. (For more on the benefits of gelatin, see HERE).
- It uses pulsed fruit rather than fruit juice, which means the fiber stays intact and reduces blood sugar spikes.
- The amount of added sweetener is in the form of maple syrup, which is a whole/real food with its own benefits, and it's only 2T.
- It includes lemon, and I'm into the health properties of lemons.
So I was like, yes, let's do this.
And truth be told, they're delicious. I will always be Team Chocolate (stay tuned for a recipe on a healthy version of Nestle Crunch Bars using popped sorghum), but these might be a new staple. I even bought new cute silicone molds to make them in fun shapes. I'm in. Well played, Little Evolver.
I modified the recipe because we wanted to make pineapple & raspberry flavored gummies instead of cherry, but you can use 1 cup of whatever fruit appeals to you. You can also opt to omit the maple syrup for a more-tart-less-sugar version.
21DSD-ers, I might try making a green apple & lemon/lime combo. If you try it, let me know.
1 cup frozen fruit (I used frozen pineapple chunks and frozen raspberries), thawed and blended into a puree
3/4 cup lemon juice (about 3 large lemons)
6T gelatin (I used this one)
2T organic maple syrup
Combine pureed fruit and lemon juice in blender and pulse to combine.
In a saucepan over medium heat, combine fruit mixture with maple syrup.
Add gelatin and stir vigorously until completely dissolved (a few minutes).
Pour into silicone molds and refrigerate for at least 30 minutes, or until firm.