All you need:
9 envelopes unflavored gelatin (2 1/4 oz total)
5 c. fresh or frozen raspberries or mango chunks, thawed if frozen
2 tbsp lemon juice
1/3 c. agave nectar if using raspberries or 2 tbsp (or more) if using mango
All you do:
Empty contents of gelatin packets into a small bowl; set aside. Line an 8-by-8-inch baking pan with parchment paper; set aside.
In a blender, combine raspberries or mangoes, lemon juice and agave nectar. For mango-flavored cubes, start with 2 tablespoons agave nectar and adjust amount according to desired sweetness. Cover and blend until pureed. If desired, strain mixture to remove seeds.
Transfer puree to a medium saucepan and bring to just boiling over medium heat. Immediately sprinkle a small amount of gelatin over bubbly mixture, whisking thoroughly to combine well. Continue until all gelatin is added. If gelatin clumps occur, strain mixture to remove any particles.
Pour mixture into parchment-lined pan. Refrigerate for at least 2 hours or until firm. Remove gelatin from pan. Peel parchment paper off and cut into 1-inch cubes. Store cubes in an airtight container in the refrigerator for up to one week.
Nutrition information per serving:
Dietary Fiber: 1g
Saturated Fat: 0g
Trans fats: 0g
Daily nutritional values:
0% vitamin A
10% vitamin C