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I’m a sucker for Jello. It’s got to be a texture thing. There’s nothing else quite like it. Remember Knox Blocks? Those super-gelatinous cubes of jello that were so stiff you could shake them? One of my favorites. It’s gotta’ be the kid in me.
What I don’t love, though, is all the artificial sweeteners. Or the sugar. Enter unflavored gelatin….you can do so many fun things with it. I use it to stabilize sugar-free frostings, for desserts, and it even creates a lighter texture in homemade ice cream.
Here, I’ve made an anti-oxidant rich whipped gelatin that’s completely fruit sweetened. And it only has 4 ingredients. This isn’t your ordinary jello – it’s light, airy, and melts in your mouth.
Joe gave it the thumbs up, too. When I asked him if he liked it he looked at me trying to hide his smile and said, “I ate the whole bowl, didn’t I?”
Enough said.
Use any pasteurized no sugar added apple juice you like. I use Central Market’s Organic Apple Juice – it’s fresh pressed, not from concentrate, unfiltered and almost has a cider tang. Apples contain a high amount of pesticides, so I always buy organic.
This recipe is from my book
I topped my gelatin with stevia sweetened whipped cream. If you want to keep it dairy-free, try my raw cashew cream. (I can’t stand cashews right now…bizarre pregnancy food aversions.)
Do you have a gelatin recipe you love? Share it in the comments. Feel free to leave a link, too.
A nutrition-packed dessert that is completely fruit-sweetened.
Ingredients
- 2 cups organic apple juice, divided
- 1 tablespoon unflavored gelatin
- 1 large ripe banana, fresh or frozen
- 1 cup frozen blueberries, not thawed
Instructions
- Put 1/2 cup apple juice and the gelatin in a microwave-safe bowl. Microwave for 20 seconds, stir, then microwave for20 seconds longer. Repeat if the gelatin isn’t completely melted. Set aside to cool.
- Put the banana, blueberries, and 1 cup apple juice in a blender. Start on low speed and increase to medium until the mixture is pureed.
- With the blender running, add the gelatin mixture and the remaining ½ cup apple juice.
- Transfer to a large bowl, cover, and refrigerate for 15 to 30 minutes until the gelatin is the consistency of a milk shake. If the mixture sets completely, you won’t be able to whip it.
- Using a handheld mixer, beat the mixture until it doubles in volume.
- Transfer to serving dishes or a gelatin mold. Refrigerate until set. Serve with your choice of toppings.
Notes
If you have a Vita-Mix or other brand of high-powered blender, you can add the gelatin mixture and final 1/2 cup of apple juice, increase the speed to high and the gelatin will whip right in the blender. No need to refrigerate and whip 30 minutes later. Easy-peasy! Thank you, Kelly from The Spunky Coconut for sharing this with me!
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Carol, Simply...Gluten-free
posted on August 17, 2011 at 9:24 am
Yum! I am a sucker for jello too
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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
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Amy Reply:
August 18th, 2011 at 9:27 am
@Cara, Nope. Not your mom’s jello.
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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/
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Amy Reply:
August 18th, 2011 at 9:27 am
@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/
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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
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Amy Reply:
August 18th, 2011 at 9:26 am
@Selina@CreativeJuicesDecor, Yum! I’ll have to try this…I love my chocolate chia pudding.
Big hug, Selina!
Amy
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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?
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Amy Reply:
August 17th, 2011 at 2:42 pm
@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.
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Hallie @ Daily Bites Reply:
August 17th, 2011 at 3:18 pm
@Amy, Thanks!
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Priyanka
posted on August 17, 2011 at 5:00 pm
Wow…that looks super tempting and perfect
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Amy Reply:
August 18th, 2011 at 9:25 am
@Priyanka, Thanks, Priyanka! So glad you stopped by and said hello!
Hugs,
Amy
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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
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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
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Kelly S.
posted on August 20, 2011 at 8:34 pm
I don’t have a microwave. Can I still do this?
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Amy Reply:
August 22nd, 2011 at 8:01 am
@Kelly S., Yes, just heat the water and gelatin on the stove top in a small pan and scrape it all into the blender.
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InTolerantChef
posted on August 21, 2011 at 7:04 am
I love blueberries and bananas, great recipe indeed!
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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?
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Amy Reply:
August 22nd, 2011 at 8:00 am
@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
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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/
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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.
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Amy Reply:
September 1st, 2011 at 10:54 am
@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
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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!
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Linda
posted on April 12, 2012 at 8:23 pm
my grandson is allergic to apple; could any other juice be used?
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Mandi Reply:
April 12th, 2012 at 8:29 pm
@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.
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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.
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