These refined sugar-free gummies are packed with real strawberry and mango, making them an ideal kids lunch box snack.
The ingredient of Low-sugar lunch box fruity jelly bites
- 400g strawberries, hulled, at room temperature
- 2 teaspoons maple syrup
- 2 teaspoons vanilla extract
- 2 large mangoes, flesh chopped, at room temperature
- 4 tablespoons gelatine powder
The instruction how to make Low-sugar lunch box fruity jelly bites
- Puree the strawberries in a food processor until smooth. Press through a fine sieve to remove the seeds (you will need 1 cup puree). Discard seeds. Transfer the puree to a bowl. Stir in the maple syrup and 1 teaspoon vanilla. Wash and dry the food processor.
- Puree the mango and the remaining 1 teaspoon vanilla in the food processor until smooth.
- Pour 160ml (2/3 cup) water into a microwave-safe cereal bowl (this will provide a good surface area for the gelatine to absorb). Gradually sprinkle 2 tablespoons gelatine evenly over the surface, allowing each addition to absorb water before adding more. If the gelatine isnu2019t taking in the water towards the end, drizzle with 1 tablespoon water. Donu2019t stir the mixture at this stage, as lumps will form. Microwave on High for 30 seconds, then whisk with a fork to dissolve the gelatine. Set aside to cool to room temperature.
- Use a balloon whisk to stir (not whisk) the gelatine mixture into the strawberry puree. Transfer to a jug. Pour into a 20 x 28cm (base measurement) plastic container. Place in the fridge.
- Repeat Steps 3 and 4 with the remaining gelatine powder, 160ml (2/3 cup) water and the mango puree. Pour slowly over the strawberry puree. Place in the fridge for 2 hours or until set. Run a flat-bladed knife around the edge of the jelly to loosen from the container. Carefully transfer jelly to a clean work surface. Use assorted 3cm cutters to cut out different shapes or cut jelly into 3cm squares. Store in an airtight container in the fridge for up to 5 days.
Nutritions of Low-sugar lunch box fruity jelly bitesfatContent: