|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 93g||34%|
|Dietary Fiber 31g||110%|
|Total Sugars 48g|
|Vitamin C 125mg||626%|
|*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.|
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 carrots , orange or purple
1 tablespoon water
1/2 cup lemon juice
2 tablespoons maple syrup , or other sweetener
5 tablespoons unflavored gelatin
Gather the ingredients.
Heat frozen or fresh raspberries in a small saucepan on medium heat until berries have been broken down into a liquid.
Strain raspberries through a fine sieve to remove seeds. Press raspberries with a spoon to get all of the juice through the strainer. If you don't mind seeds, simply skip straining step! Add raspberries back to sauce pan.
Chop carrots into a small dice. Microwave in a small bowl with one tablespoon of water until carrots are slightly softened, about 2 minutes.
Add carrots to sauce pan with raspberries, lemon juice, maple syrup, and gelatin and cook over medium low heat. Stir until gelatin is completely dissolved.
Remove from heat and add to a blender or food processor. Blend until mixture is smooth.
Pour mixture into silicone molds or a 9x9 pan. No greasing of mold is necessary. Place in refrigerator and chill for 4 hours.
Remove from molds and place in an airtight container. If using a 9x9 inch pan, cut into small cubes, separate, and then place in an airtight container. Store in the refrigerator.
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.