Homemade Fruit Snacks

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Homemade Fruit Snacks

These homemade fruit snacks are not just fun and delicious- they are also healthy. Made with unflavored gelatin (here’s why gelatin is healthy), 100% fruit juice and honey, they are a far better choice than commercial fruit snacks, and although their texture is a bit different, they are still delightful.

It’s difficult to tell how many fruit snacks this recipe is going to yield for you, because it depends on the mold you use. For me, it yielded 30 truffle-size gummies (using this mold) plus two bigger ones (filling 2 silicone muffin cups 1/4 full), so I would say about 12 servings.

I used 100% grape juice to make my fruit snacks. You can use any juice you like, of course.

Homemade Fruit Snacks
Prep and Cool time
Total time
Recipe type: Gluten-Free, Low-Carb, Primal/Paleo, Snacks
Yield: 12 servings
Ingredients

Instructions
  1. Place a silicone candy mold on a cookie sheet to keep it stable.
  2. In a small saucepan, add the juice and honey. Heat over medium-low heat, whisking to combine.
  3. Once heated, whisk in the gelatin, one tablespoon at a time, stirring constantly with a fork (you can use a whisk, but that would introduce more air into the mixture and allow foam to form on the finished product).
  4. Continue heating the mixture over medium-low heat until it is smooth and the gelatin has fully melted.
  5. Quickly pour the mixture into a glass measuring cup with a pouring spout, then pour it into the silicone molds. Refrigerate for 2 hours, until set.
  6. Pop the fruit snacks out of the molds. Store in an airtight container in the fridge for up to 2 weeks.
A tasty variation: pineapple fruit snacks
12 fl oz (2 small cans) 100% pineapple juice (I used Dole)
2 tablespoons honey
4.5 tablespoons gelatin

Nutrition Per Serving
Calories: 36; Fat: 0g; Saturated fat: 0g; Carbohydrates: 7g; Sugar: 7g; Sodium: 9mg; Fiber: 0g; Protein: 2g

Homemade Fruit Snacks

More Healthy Recipes:

Gluten Free Chocolate Cookies
Chocolate Banana Pudding

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Homemade Fruit Snacks

These homemade fruit snacks are not just fun and delicious- they are also healthy. Made with unflavored gelatin (here’s why gelatin is healthy), 100% fruit juice and honey, they are a far better choice than commercial fruit snacks, and although their texture is a bit different, they are still delightful.

It’s difficult to tell how many fruit snacks this recipe is going to yield for you, because it depends on the mold you use. For me, it yielded 30 truffle-size gummies (using this mold) plus two bigger ones (filling 2 silicone muffin cups 1/4 full), so I would say about 12 servings.

I used 100% grape juice to make my fruit snacks. You can use any juice you like, of course.

Homemade Fruit Snacks
Prep and Cool time
Total time
Recipe type: Gluten-Free, Low-Carb, Primal/Paleo, Snacks
Yield: 12 servings
Ingredients
Instructions
  1. Place a silicone candy mold on a cookie sheet to keep it stable.
  2. In a small saucepan, add the juice and honey. Heat over medium-low heat, whisking to combine.
  3. Once heated, whisk in the gelatin, one tablespoon at a time, stirring constantly with a fork (you can use a whisk, but that would introduce more air into the mixture and allow foam to form on the finished product).
  4. Continue heating the mixture over medium-low heat until it is smooth and the gelatin has fully melted.
  5. Quickly pour the mixture into a glass measuring cup with a pouring spout, then pour it into the silicone molds. Refrigerate for 2 hours, until set.
  6. Pop the fruit snacks out of the molds. Store in an airtight container in the fridge for up to 2 weeks.
A tasty variation: pineapple fruit snacks
12 fl oz (2 small cans) 100% pineapple juice (I used Dole)
2 tablespoons honey
4.5 tablespoons gelatin
Nutrition Per Serving
Calories: 36; Fat: 0g; Saturated fat: 0g; Carbohydrates: 7g; Sugar: 7g; Sodium: 9mg; Fiber: 0g; Protein: 2g

Homemade Fruit Snacks

Egg, Sausage and Cheese Bake

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Egg, Sausage and Cheese Bake

I love bakes and casseroles. They’re not just a delicious comfort food, they are also easy to make, and leftover usually keep well and are even better the next day or two, reheated. Most casseroles are not very pretty to look at, but this egg, sausage and cheese bake is actually gorgeous, so I often serve it for brunch when we have friends over.

Egg, Sausage and Cheese Bake
Prep and Cool time

Total time

Recipe type: Entree, Gluten-Free, Low-Carb, Primal
Yield: 6 servings
Ingredients
  • 2 teaspoons olive oil
  • 1 lb. Italian pork sausage (I used the Whole Foods brand)
  • 1 lb. frozen spinach, whole leaves
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon minced garlic
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon black pepper, divided
  • 8 large eggs
  • ½ cup shredded Monterey Jack (or cheddar) cheese
Instructions
  1. Preheat oven to 400 degrees F. Grease a 2-quart casserole dish with 1 teaspoon olive oil.
  2. Heat a large, deep skillet over medium-high heat. Add the frozen spinach and cook, stirring often and breaking it up, until it’s defrosted. Allow to slightly cool, then place the spinach in a clean kitchen towel and squeeze out as much liquid as you can.
  3. Wipe the skillet clean and add a teaspoon of olive oil. Add the sausage and cook, stirring and breaking it up, until browned, about 5 minutes.
  4. Add the drained spinach, tomatoes, garlic, ¼ teaspoon kosher salt and ⅛ teaspoon black pepper to the skillet. Mix everything to combine.
  5. Transfer the mixture to the prepared baking dish.
  6. Whisk the eggs with the remaining salt and pepper. Pour on top of the sausage mixture. Sprinkle the cheese on top.
  7. Bake until eggs are set and cheese is browned, about 30 minutes. Allow to rest 10 minutes before serving.
Nutrition Per Serving
Serving size: ⅙ casserole; Calories: 367; Fat: 26g; Saturated fat: 13g; Carbohydrates: 7g; Sugar: 1g; Sodium: 958mg; Fiber: 2g; Protein: 24g

Egg, Sausage and Cheese Bake

More Healthy Recipes:

Corn Casserole
Enchilada Casserole

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Egg, Sausage and Cheese Bake

I love bakes and casseroles. They’re not just a delicious comfort food, they are also easy to make, and leftover usually keep well and are even better the next day or two, reheated. Most casseroles are not very pretty to look at, but this egg, sausage and cheese bake is actually gorgeous, so I often serve it for brunch when we have friends over.

Egg, Sausage and Cheese Bake
Prep and Cool time
Total time
Recipe type: Entree, Gluten-Free, Low-Carb, Primal
Yield: 6 servings
Ingredients
  • 2 teaspoons olive oil
  • 1 lb. Italian pork sausage (I used the Whole Foods brand)
  • 1 lb. frozen spinach, whole leaves
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon minced garlic
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon black pepper, divided
  • 8 large eggs
  • ½ cup shredded Monterey Jack (or cheddar) cheese
Instructions
  1. Preheat oven to 400 degrees F. Grease a 2-quart casserole dish with 1 teaspoon olive oil.
  2. Heat a large, deep skillet over medium-high heat. Add the frozen spinach and cook, stirring often and breaking it up, until it’s defrosted. Allow to slightly cool, then place the spinach in a clean kitchen towel and squeeze out as much liquid as you can.
  3. Wipe the skillet clean and add a teaspoon of olive oil. Add the sausage and cook, stirring and breaking it up, until browned, about 5 minutes.
  4. Add the drained spinach, tomatoes, garlic, ¼ teaspoon kosher salt and ⅛ teaspoon black pepper to the skillet. Mix everything to combine.
  5. Transfer the mixture to the prepared baking dish.
  6. Whisk the eggs with the remaining salt and pepper. Pour on top of the sausage mixture. Sprinkle the cheese on top.
  7. Bake until eggs are set and cheese is browned, about 30 minutes. Allow to rest 10 minutes before serving.
Nutrition Per Serving
Serving size: ⅙ casserole; Calories: 367; Fat: 26g; Saturated fat: 13g; Carbohydrates: 7g; Sugar: 1g; Sodium: 958mg; Fiber: 2g; Protein: 24g

Egg, Sausage and Cheese Bake

More Healthy Recipes:

Corn Casserole
Enchilada Casserole

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