Homemade Jello, an actual health food

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We are having a frozen birthday party this year for the girls. One of the pinterest ideas is “Christof’s ice”. It was just blue raspberry jello cut into cubes. Easy enough, kid friendly, right? Besides the fact I would never let my kids eat jello. Food dye, preservatives, gelatin from feedlot cows raised in horrible conditions. Did you know that gelatin is actually collagen from animal joints? It has the same amazing health benefits as bone broth, which I make and consume all the time. Its extremely healthy and high in protein if its from grass fed organic cows. The conventional gelatin is made from cows who are crowded, cant move, therefore are so weak they can barely stand. Those aren’t the cows you want to consume. The gelatin I used is Great Lakes brand and is from grass fed cows.

This picture is made with organic orange juice. For the party we are going to try and find an organic clear white grape juice so it will look more like ice. Maybe puree a little blueberries into it to give it a blue tint. I have also made it using fruit puree. Everyone has loved it both ways.

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And it is literally as easy as the boxed jello, a million times healthier, and very customizable. If you want a sweeter jello, add the honey. But the fruit juice has plenty of sweetness for us. And its very high in protein too!

You can pour it into individual candy molds, a large baking dish then slice it into squares, or pour it into a set of 4 ramekins to make individual cups.

Homemade Jello

2-2.5 cups* fruit juice or fruit puree

2 Tbs unflavored grass fed gelatin

2 Tbs honey, if desired

If using fruit puree: puree fresh or frozen fruit in a high speed blender. You want 2.5 cups of the puree.

Place 1 cup fruit juice in a small saucepan. Sprinkle gelatin overtop. Let sit a couple minutes until dissolved and stir gently to make sure the powder doesn’t clump up. Turn on the heat, stir, and heat for a couple minutes until very warm but not boiling hot.

Take off the heat. Stir in the rest of the juice.

Pour into individual molds or an 8 x 8 glass baking pan.

Let it set in the refrigerator for a few hours to set.

*Use 2 cups for a firmer jello if you are going to cut it into squares like jello jigglers or use closer to 2.5 cups if making jello cups that are usually a little less firm.

 

Nutritional information:

Calories: 70

fat: 0.1 g

sodium: 0 %

Carbohydrates: 14 g

sugars: 13 g

protein: 6 g

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2 responses »

  1. What kind of fruit juices would you recommend? Could you puree strawberries or cherries and use that?…Madden makes jello at the farm (when I am not there I recently found out…I am with you on Jello brand)…he likes the cherry and strawberry…dont think those are sold as juice…well maybe cherry is but have you tried puree?

    • I am actually about to edit the recipe to include a way to do it with fruit puree. I made it again last night this way…2.5 cups pureed strawberries (mine were previously frozen) as the liquid. It was our dessert and everyone loved it. I like the texture better too, its not as slimy.

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