• Carol, Simply...Gluten-free

    posted on August 17, 2011 at 9:24 am

    Yum! I am a sucker for jello too :)

    [Reply]

  • Cara

    posted on August 17, 2011 at 9:36 am

    I haven’t had jello in ages – somehow I suspect this is better than what I remember :)

    [Reply]

    Amy Reply:

    @Cara, Nope. Not your mom’s jello. :)

    [Reply]

  • Lauren

    posted on August 17, 2011 at 9:42 am

    I use gelatin all the time! I’m still perfecting my gelatin- based ice cream but I’ll have an even creamier “milk” shake posted in a week or so. Here are two of my favorite recipes:

    http://raspberrycoconut.com/2011/07/25/chocolate-moo-sse/
    http://raspberrycoconut.com/2011/07/31/chocolate-milk-shake-with-gelatin/

    [Reply]

    Amy Reply:

    @Lauren, Thanks for sharing your recipes….they sound great. I always add 1 teaspoon of gelatin for every 4 cups of milk to my ice cream bases. Check out my Ice Cream recipes on my recipe page – it works great.
    http://simplysugarandglutenfree.com/recipes/

    [Reply]

  • Selina@CreativeJuicesDecor

    posted on August 17, 2011 at 9:55 am

    I did the blueberry chia seed pudding that has a gelatin like consistancy but I’m going to have to try this too! (GF, DF)

    http://creativejuicesdecor.blogspot.com/2011/02/easy-blueberry-chia-pudding-so-healthy.html

    [Reply]

    Amy Reply:

    @Selina@CreativeJuicesDecor, Yum! I’ll have to try this…I love my chocolate chia pudding. :)

    Big hug, Selina!
    Amy

    [Reply]

  • Hallie @ Daily Bites

    posted on August 17, 2011 at 10:04 am

    What kind of gelatin do you use? I’ll admit that I’ve never cooked anything with it before! Is there such a thing as organic gelatin from pasture-raised animals or something?

    [Reply]

    Amy Reply:

    @Hallie @ Daily Bites, It’s just unflavored gelatin. I’ve never seen any organic gelatin but it might be out there. You could always use agar but the proportions would be different. Also, agar isn’t standardized between brands so one brand could be much stronger than the other. It depends on where they harvest it from and the condition of the crop.

    [Reply]

    Hallie @ Daily Bites Reply:

    @Amy, Thanks!

    [Reply]

  • Priyanka

    posted on August 17, 2011 at 5:00 pm

    Wow…that looks super tempting and perfect :)

    [Reply]

    Amy Reply:

    @Priyanka, Thanks, Priyanka! So glad you stopped by and said hello!

    Hugs,
    Amy

    [Reply]

  • Catherine

    posted on August 19, 2011 at 11:17 am

    I just stumbled across your site as I am about to embark on a year of living gluten-free and supporting my thyroid health (I have Hashimotos Disease). I am impressed by how you have changed your life and it is time for me to do the same. I am thinking of videoing my process on 8 Women Dream. I used to think this was a very limiting way of eating, but I think it actually sets you free.

    Great site!

    Catherine

    [Reply]

  • Kelsey @ Snacking Squirrel

    posted on August 19, 2011 at 7:53 pm

    im not a huge gelatin dessert fan but i must say this definitely looks scrumptious and refreshing!! :)

    xoxo <3

    [Reply]

  • Kelly S.

    posted on August 20, 2011 at 8:34 pm

    I don’t have a microwave. Can I still do this?

    [Reply]

    Amy Reply:

    @Kelly S., Yes, just heat the water and gelatin on the stove top in a small pan and scrape it all into the blender.

    [Reply]

  • InTolerantChef

    posted on August 21, 2011 at 7:04 am

    I love blueberries and bananas, great recipe indeed!

    [Reply]

  • Jessica

    posted on August 21, 2011 at 4:41 pm

    Hello! Just came across your website and I’d love to try this recipe! However, my husband is allergic to bananas… (Very sad for me – I love them!) What could I use instead? I was thinking that using another fruit instead of bananas might affect the consistency – what do you think? And what substitute would you recommend?

    [Reply]

    Amy Reply:

    @Jessica, Certain fruits like pineapple, guava, mango, and kiwi prevent gelatin from setting up, so don’t use those. What about pitted cherries or ripe peaches? You’d have to try it yourself to see how it turns out.

    Hugs,
    Amy

    [Reply]

  • JIll

    posted on August 23, 2011 at 7:53 am

    Hi Amy,
    This look s Delish! Would you care to enter it into my new real food carnival called FAT TUESDAY? No artificial additives — recipes, posts etc.

    http://realfoodforager.com/2011/08/fat-tuesday-august-23-2011/

    [Reply]

  • Kathy

    posted on August 31, 2011 at 10:54 pm

    Hi Amy. I made this today and it is delicious! Perfect for a warm Arizona evening! I did have one small issue though. It was a little weepy. The liquid that puddled in the bottom of the bowltasted like it was the apple juice. I am at 7000 elevation, so might that require an adjustment? Maybe a little more gelatin or a little less juice? What are your thoughts? It definately did not take away from the delicious flavor at all and I will make this again for sure. I want to try frozen strawberries in place of the blueberries to see how they work.

    [Reply]

    Amy Reply:

    @Kathy, I haven’t had that problem. I’m not at a high elevation so I don’t know about adjustments. I would play around and see what happens. Let me know.

    Hugs,
    Amy

    [Reply]

  • Mandi

    posted on March 27, 2012 at 11:24 pm

    First of all, I want to thank you so so much for this website. My friend has been struggling for a long time and I directed her to your story and she connected to it and is really on board with trying a processed sugar and gluten free diet! I am so so happy and so indebted to you for that.

    Secondly, I saw this recipe while exploring so I could better entice her to try this kind of food lifestyle and decided to try it. I had Martinelli’s sparkling cider on hand so I used that instead of plain apple juice and it is TO DIE FOR. Thank you so much for this recipe and this website!

    [Reply]

  • Linda

    posted on April 12, 2012 at 8:23 pm

    my grandson is allergic to apple; could any other juice be used?

    [Reply]

    Mandi Reply:

    @Linda I’ve used many other kinds of juices while experimenting. Pretty much anything will work, but you should be really careful to pick a juice that is naturally sweet enough. I used a blueberry/pomegranate/blackberry blend that was absolutely delicious. But I also used a raspberry juice (home made) that was no where near sweet enough! I even used coconut milk once. So my advice is to try your favorite juice.

    [Reply]

  • Kath

    posted on May 5, 2012 at 12:35 am

    I haven’t had jello since I was a kid either. Ever since I found out that gelatin is made from horses and cows hooves and hides. Yummy… I don’t bite my nails and I don’t want to bite anyone elses.

    [Reply]

  • nida

    posted on July 11, 2013 at 4:02 am

    hi how much agar we should use if we are not using gelatine

    [Reply]

    Amy Reply:

    @nida, I don’t know for sure but I do know that agar is stronger than gelatin so you’d need a little less. You might google it and see if you can find a substitution ratio.

    [Reply]

  • how to find a personal injury lawyer

    posted on July 28, 2014 at 5:46 am

    Each state bar association should have a database of complaints and reprimands on each practicing attorney.
    However, this lawyer is mainly involved in Tort
    law related cases. In the middle of all this, it certainly
    helps to be guided by able Pennsylvania personal injury lawyers.

    [Reply]

  • Pingback: Vegetarian, Gluten-Free Roundup: It’s Breakfast Week

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>