Guilt-free Raspberry Sweeties

These sweets are a great easy snack and best of all they can be eaten for breakfast on the go! Sweets for breakfast may sound indulgent but these sweets are just a smoothie with gelatin and no added nasties!

Gelatin is a traditional food source for many cultures and is a form of protein that has largely been removed from modern Western diets. Sources of gelatin include bone broth which is seeing a revival with health conscious millennials. The increasing popularity of bone broth is down to the health giving properties of gelatin that people are enjoying. I won’t go into detail about the benefits of gelatin, instead I recommend reading this article and also the study cited in it for further information – .

I enjoy gelatin because I find that I function best with protein as my main source of energy and because as someone who is recovering from ill gut health, gelatin is believed to help gut function (see article above). These sweets are a fun way to get more gelatin into your diet and, as with all foods I make, I enjoy the control of knowing what goes into them. The more fruit, and therefore sugar, I use, the less I will eat in one day so that I manage my sugar consumption. I wouldn’t be able to judge this as easily with shop-bought produce.

I have shopped around carefully for a source of good quality gelatin in the UK and my conclusion is that it is not possible to get good quality gelatin in general supermarkets. The best source by far that I have found is Great Lakes which can be bought online and is worth the investment. It comes in bulk so while it is quite expensive, it lasts a long time and so is economical. You can find is easily with a simple google search.


To make these gummy sweets you will need a saucepan, bowl, smoothie blender/food processor and container to let it set in.


-125g raspberries

-1 cup chopped pineapple (cut into cubes)

-2 dessert spoons Great Lakes gelatin

-small handful chopped fresh mint

-1/2 tsp vanilla powder

-1/2 tsp cinnamon powder

-1-1.5 cup water


Place chopped pineapple and raspberries in a saucepan with 1/2 cup water and place on a low heat to simmer gently for 30 minutes while it turns to a jam-like consistency. Halfway through add the mint, vanilla and cinnamon.

Take the fruit of the heat and allow to cool slightly so that it can be blended. While the fruit is cooling, bloom the gelatin in a separate bowl by adding 1/2 cup water to the gelatin powder, stirring as you do so. Let sit for a few minutes as the gelatin absorbs the water.

Stir the gelatin into the fruit and allow it to start dissolve into the mixture. If there is little or no liquid left after simmering,  you can add a little more water to the mixture. Start by adding 1/4 cup and see if you need more. You want the mixture to be like a milkshake or thick smoothie once blended so do not add too much water or your sweets may not set in a nice consistency.

Pour the mixture into the smoothie blender (a food processor will do but a smoothie maker is preferable) and blend for 30 seconds or so until well mixed.

Pour the mixture into a container that it can set in. I use a square tupperware box.

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Allow to cool before covering and placing in the fridge to set. I usually leave it to set overnight but an hour in the fridge should be enough. If you’re pressed for time you could also pop it in the freezer for 30 minutes before putting it in the fridge.

Once it has set you can run a knife around the edge and gently persuade it to tip out of the container onto a plate or chopping board. If it has been in a deep container I cut it in half width ways. Then slice into cubes to make individual sweets.

Enjoy! They are fresh so will need eating within 3-4 days and must be kept in the fridge. If I am unlikely to eat them before they go off, I sometimes freeze them to avoid food waste. They are fine after freezing but better fresh. I take a handful to work in a small tupperware and eat them for snacks or part of my breakfast.

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