Gummy Bears

Serves | Each batch makes ~2 medium trays

Fruits: Use fresh or frozen fruit. If using frozen, fully defrost first. Use a single fruit or mix for flavor combos.

Favorites: strawberry, blueberry, mango, raspberry + blackberry. Not all fruits will absorb the gelatin correctly (pineapple did not work). See juice options below.

Ingredients:

• 1 c blended fruit

• 2 tbsp gelatin

• 3-4 tbsp honey or maple syrup

• 3 tbsp lemon juice (~1 lemon)

Directions:

1. Blend fruit until completely smooth.

2. Pour into a saucepan and heat over medium until a low simmer. Stir in honey.

3. In a separate bowl, mix lemon juice and gelatin until a paste forms.

4. Add gelatin mixture to the saucepan and whisk until fully dissolved. Immediately remove from heat. Do not boil. Work quick to avoid overheating the gelatin.

5. Place molds on a baking sheet for easy transfer. Using a syringe or squeeze bottle, fill molds.

6. Refrigerate 90 minutes. For best texture, pop out and refrigerate overnight.

Notes: Store in an airtight container in the fridge. If you find the gummy bears sticking to the molds, lightly spray gummy bear molds with oil before filling. If you over-blend fruit, it could result in a bubbly/frothy mixture.

You can use fresh fruit juice instead of whole fruit. Tested with orange, apple, and cranberry juice. Just skip step #1.

Try fun molds like gummy worms! You can use the syringe that comes with the molds or I found a squeeze bottle to be more efficient. Just let it cool for a few minutes before adding it to the bottle.

You’ll find more recipes like this in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.