Raspberry and Carrot Fruit Snacks

Raspberry Fruit Snacks
Leah Maroney
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Nutritional Guidelines (per serving)
499 Calories
3g Fat
93g Carbs
36g Protein
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Nutrition Facts
Amount per serving
Calories 499
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 198mg 9%
Total Carbohydrate 93g 34%
Dietary Fiber 31g 110%
Total Sugars 48g
Protein 36g
Vitamin C 125mg 626%
Calcium 217mg 17%
Iron 4mg 21%
Potassium 1178mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

​Fruit snacks don't have to be full of sugar, thickeners, preservatives, and artificial flavor. These delicious raspberry fruit snacks are full of fresh raspberries, lemon juice, a little maple syrup and...carrots! The carrot flavor goes nicely with the raspberry, and your kids won't even know if you don't want them to. They are a great alternative to fruit and vegetable squeeze pouches. 

Gelatin is used to create the gummy texture. A great option is to use a grass fed, free range gelatin. It contains more nutrients due to the cows eating grass, but regular unflavored gelatin packets is also fine. Fresh, organic raspberries are perfect, especially when they're in season. You can also use frozen raspberries if you can't find any fresh. 

This recipe is a great base for any fruit snacks. Change up the fruit by using strawberries, blueberries, mangoes, or even pineapple. You can also try out different vegetables like spinach or beets. Beets provide a wonderful color and go very well with berries.

Maple syrup is used as a sweetener, but you can also use regular sugar, agave syrup or any other sweetener. For a very tangy fruit snack, you can skip the sweetener all together.


  • 2 cups fresh or frozen raspberries
  • 1 cup purple or regular carrots
  • 1 tablespoon


  • 1/2 cup lemon juice
  • 2 tablespoons maple syrup or other sweetener
  • 5 tablespoons

    unflavored gelatin

Steps to Make It

  1. Gather the ingredients.

  2. Heat the frozen or fresh raspberries in a small saucepan on medium heat until the berries have been broken down into a liquid. Strain the raspberries through a fine sieve to remove the seeds. Press the raspberries with a spoon to get all of the juice through the strainer. If you don't mind the seeds, simply skip the straining step! Add the raspberries back to the sauce pan. 

  3. Chop the carrots into a small dice. Microwave in a small bowl with one tablespoon of water until the carrots are slightly softened, about 2 minutes. Add them to the sauce pan with the raspberries, lemon juice, maple syrup and gelatin and heat on medium low heat. Stir until the gelatin is completely dissolved. Remove from the heat and add to a blender or food processor.  Blend until the mixture is smooth. 

  4. Pour the mixture into silicone molds or a 9x9 pan. No greasing of the mold is necessary. Place in the refrigerator and chill for 4 hours. Remove from the molds and place in an airtight container. Store in the refrigerator. 

  5. If using a 9x9 inch pan, cut into small cubes, separate and then place in an airtight container. 

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.