Fresh 'n' Fruity Cubes

Recipe

Dessert
Fresh 'n' Fruity Cubes

Primary Media

Red and yellow fruit snacks cut out into hearts and stars

User Rating

2.5 out of 5 stars
Rate it:
4 ratings

Recipe Data

32
Servings
20min
Prep
20min
Total

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    Description

    These little gelatin jiggles, made from fresh mango or raspberry purée, have an intense fruit flavor and trigger lots of goofy giggles at snack time.

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    Servings and Ingredients

    Ingredients
    Serves 32
    QuantityIngredientAdd
    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
    ⅓ c. agave nectar if using raspberries or 2 tbsp (or more) if using mango

    Directions

    1. Empty contents of gelatin packets into a small bowl; set aside. Line an 8-by-8-inch baking pan with parchment paper; set aside.
    2. 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.
    3. 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.
    4. 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 facts

    Servings

    25 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 0mg
    • Total Carbohydrates: 5g
    • Protein: 2g

    Daily Values

    0%
    Vitamin A 0%
    0%
    Vitamin C 10%
    0%
    Iron 0%
    0%
    Calcium 0%

    Recipe Source:

    Hy-Vee Seasons Back to School 2014.