Share healthy gelatin snack/dessert recipes

I would love to make snacks and desserts with grassfed gelatin, especially the ones my son will eat. Not just with juice, but maybe with yogurt and other stuff, not just sweet.

I haven't really experimented with gelatin beyond making gummies and jello, or adding it to my soups. BUT, I did have a lot of success with making marshmallows, which are just honey, gelatin and vanilla. They taste and feel like store-bought marshmallow, but are a lot healthier!

Here's one of the many recipes for them: http://www.mommypotamus.com/homemade-marshmallow-recipe-gaps-paleo-scd/. And, this one talks about adding probiotics, which I've never done: http://wellnessmama.com/6423/marshmallow-recipe/

Oh, and I've also added a tbsp or so to custards (like the one here) and pumpkin pie/custard. I also made puddings with them, and those were quite yummy, too but I can't remember any of those recipes.

Personally, I only use powdered gelatin for making knox block shots, which are knox blocks made with alcohol. Of course for this purpose I use knox gelatin and jello, because I only make them a handful times each summer.

At home we make gelatin with pastured pigs trotters or grass fed beef knuckles, but we mainly use it for stock.

For gelatin snacks and foods, look for cook books from the end of WW2 until about the 1970s. Gelatin was really popular for making all sorts of dishes. You might even want to look for a gelatin mold or two, fun shapes could help with appeal for a child.

My mother used to make a tomato aspic every christmas, that had loads of gelatin in it, with tomato juice, celery, green onions, and salad shrimp. It wasn't very popular, but this was getting into the 70s when I had it, and I was pretty small. My older cook books have plenty of similar recipes. I don't know if these gelatin dishes will please a young person, but it's worth a try.

Nicole Alderman wrote:I haven't really experimented with gelatin beyond making gummies and jello, or adding it to my soups. BUT, I did have a lot of success with making marshmallows, which are just honey, gelatin and vanilla. They taste and feel like store-bought marshmallow, but are a lot healthier!
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  That sounds very delicious. Do we absolutely need candy thermometer for them?

Moyra Fowler wrote:
My mother used to make a tomato aspic every christmas, that had loads of gelatin in it, with tomato juice, celery, green onions, and salad shrimp. It wasn't very popular, but this was getting into the 70s when I had it, and I was pretty small. My older cook books have plenty of similar recipes. I don't know if these gelatin dishes will please a young person, but it's worth a try.

  I remember my grandma made some gelatin cold dish with meat from her pig meat/bones, which actually was quite good. Thank you, now that I know the name for this -aspic, I can search more.

Joy Oasis wrote:

Nicole Alderman wrote:I haven't really experimented with gelatin beyond making gummies and jello, or adding it to my soups. BUT, I did have a lot of success with making marshmallows, which are just honey, gelatin and vanilla. They taste and feel like store-bought marshmallow, but are a lot healthier!
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  That sounds very delicious. Do we absolutely need candy thermometer for them?

Hmm, I honestly don't know if you'd need one. Perhaps if you had more candy-making experience than me and knew what the "soft ball" stage looked like, you wouldn't need one. Looking it up, supposedly one can identify the "soft ball" stage by dropping the syrup into cold water. If it forms a ball, then you're at the right temperature (https://www.exploratorium.edu/cooking/candy/sugar-stages.html). But, candy thermometers aren't that expensive or hard to find. I've got one like this: Taylor Precision Candy Thermometer, and it works just as well as my electric thermometer. On amazon, it looks like it costs about $7. I'm pretty sure I got mine cheaper at my local McDaniels Do-It Center (hardware store) and I'd assume most grocery stores have them, too.

That is a thing, those cheap ones are very off (the one you linked has horrible reviews as well), so it is the same as not having one. I have one, and tried to make something once and it didn't work. So I much rather rely on some signs.

I would think that any kitchen thermometer with a probe would work instead of buying a candy thermometer.  We have one that we use to make sure meat is done.

My favorite gelatin dish involves cranberry sauce, diced apples, mini marshmallows,and chopped nuts.

Gelatin, shredded carrot and orange juice would be good.

Here is one with yogurt in it:  http://kidgredients.com.au/cloud-jellies/  I haven't tried it yet since I just found it last night.   I think this is the recipe I have made before:  http://www.thankyourbody.com/homemade-healthy-fruit-snacks/  

I have also made a recipe similar to this one: https://eatplaylovemore.com/2014/03/16/coconut-chocolate-mousse-paleo-primal/ only it used heavy cream instead of coconut milk.

Every now and then I get an email that I feel I need to share with others.  This one is about gelatin and yogurt.

It is talking about the health benefits of raw milk, gelatin and yogurt.

" We don't want to waste our raw milk. Most people pay a premium for it and don't want to pasteurize it -- or end up with yogurt that no one wants to eat! ... On the other hand, my yogurt recipe makes healthy, yummy, thick yogurt -- while saving you time and energy. ...  tell me what's wrong with my yogurt?
(Other than it's not done the "right" way.) We add gelatin -- it's good for you. So it's still healthy. We skip pasteurizing -- retaining the goodness of raw milk. Still healthy."

Download Your Free Recipe How-To Here

This link is to a raw milk yogurt made with gelatin tutorial with picture [and you don't have to down load it.]

http://www.kitchenstewardship.com/2012/05/30/how-to-make-perfect-thick-creamy-raw-milk-yogurt-plus-how-to-fail-miserably-and-laugh-at-yourself/

That is a great idea to put it into yogurt to make it thicker. I used to make my own yogurt before, but now Tr. Joes has pastured yogurt at the reasonable price, and I do not have access to raw milk anyway. But for the future, I will keep it in mind. I could make this one with berries for the dessert though.
 Could we use mixer to speed up gelatin mixing into warm milk or would it mess up the texture in some way?

Ghislaine de Lessines wrote:Here is one with yogurt in it:  http://kidgredients.com.au/cloud-jellies/  I haven't tried it yet since I just found it last night.   I think this is the recipe I have made before:  http://www.thankyourbody.com/homemade-healthy-fruit-snacks/  

I have also made a recipe similar to this one: https://eatplaylovemore.com/2014/03/16/coconut-chocolate-mousse-paleo-primal/ only it used heavy cream instead of coconut milk.

Sounds delicious. I wonder, if we can use other non dairy milk instead of coconut one. Canned ones usually have thickeners, that I rather not to eat.

I have no idea about using non-dairy milks, but I thought you might be interested in this thread about coconut milk: https://permies.com/t/50449/kitchen/coconut-milk-frustrations. There's quite a few suggestions as to finding coconut milk without additives. I'm pretty sure Trader Joe's variety had no stabilizers. We personally by Aroy-D coconut milk. It's available in a lot of asian markets, as well as on amazon (https://www.amazon.com/Aroy-d-Coconut-Milk-100-Original/dp/B00JUB8N3G/?tag=pfa12-20). I find it for $0.99 per 1 cup container at the asian markets, which is cheaper than online and it's the most affordable/cleanest coconut milk we've been able to easily locate.

Tr. Joe's canned one does have additives. See, gums are natural, however they are not great for the health. I will look for your brand in Asian markets. Thank you.

I think Trader Joes might have changed their ingredients since you last checked. Their coconut cream had gums, if I remember, but their full-fat was just coconut. (We also avoid gums and other additives )




Their lite coconut milk also appears to have just coconut and water (I don't have a can of it to look at, but it shows just coconut and water as it's ingredients at https://www.amazon.com/Trader-Joes-Light-Coconut-Milk/dp/B00A0XHFJQ).

The aroy-d is a much better price, though, and comes in a tetra pac, so there's no BPA... There's probably other weird stuff leaching from the tetra pac that we don't know about, though!

Awesome, I will get some next time I go.

I have a recipe for sugar free Jellied Butternut Squash. The ingredients are just Squash, onion , dill and salt in addition to the jell agent, which for my recipe is Agar Agar and water.

David Hernick wrote:I have a recipe for sugar free Jellied Butternut Squash. The ingredients are just Squash, onion , dill and salt in addition to the jell agent, which for my recipe is Agar Agar and water.

 So you just cook them and then pour jelly stuff on top?

So you would add 4 cups of squash chunks, a diced onion and salt to 3 cups of gelatin and simmer until tender.  Puree until smooth. Add dill ( i forgot that part), pour in mold, refrigerate until jelled.  Then cut to serve.