Gelatin Fruit Puree
This is a great way for children to enjoy gelatin as part of a meal or dessert without the added sugars and preservatives of the boxed versions. The nutritional content of this real fruit version is far superior and more tasty. This recipe is also a way to sneak in a few vegetables. Pureed carrots or sweet potato will mix nicely with the fruit. For a sick child, this is an easy way to increase liquids via the healing and soothing qualities of gelatin.
• 1 envelope (1 tablespoon, or 7 g) gelatin
• 1/3 cup (80 ml) hot juice (apple, pear, white grape, or grape)
• 1 cup (245 g) pureed fruit (apple, pear, peach) or applesauce or pearsauce.
• If adding vegetables, reduce fruit to 3/4 cup (185 g) and add 1/4 cup (60 g) pureed carrots or sweet potato. Baby food may also be used.
In a medium bowl, dissolve gelatin in hot juice, stirring continuously. Add puree and stir with a rubber spatula to combine. Pour mixture into an 8-inch (20-cm) square or round shallow glass dish, and chill in the refrigerator until firm, about 2 hours.