Gut Loving Berry Yogurt Gummies
Ingredients
Smoothie Layer
- 3/4 Cup Organic Blueberries Fresh or frozen and defrosted
- 1 Cup Homemade Yogurt
- 2 tbsp Powdered Gelatin
- 1/2 Cup Water To bloom the gelatin
- 1 tbsp Raw Honey Or more to taste
Raspberry Jelly Layer
- 1/2 Cup Organic Raspberries Fresh or frozen and defrosted
- 1/2 Cup Water
- 1 tbsp Powdered Gelatin
- 1/4 Cup Water To bloom the gelatin
- 1 dessert spoon Raw Honey Or more to taste
Instructions
Smoothie Layer
- In a small saucepan, combine the gelatin and water.
- Stir and set aside for 5 minutes. In this time, the gelatin crystals will expand into a gluey mass.
- Place the saucepan of gelatin on the stovetop and heat gently, while stirring with a spoon. The gelatin will quickly dissolve and only needs to be warmed to 90-104 F. Do not boil the gelatin.
- Remove from the heat as soon as it has liquefied, and set aside to cool down. Note: Hot liquid will kill the good bacteria in homemade yogurt.
- Combine the yogurt, berries, and honey in the Vibe Blender system, and blend on 'smoothie' mode for 20 seconds until smooth.
- When the underneath of the saucepan is 'luke-warm' to touch, pour the liquid gelatin into the smoothie mixture and 'pulse' the blender again for a few seconds to incorporate.
- Pour the smoothie mixture into a silicone baking dish or mold (we used a silicone loaf dish) and place in the refrigerator for approximately 1 hour to set.
Raspberry Jelly Layer
- In a small ceramic dish, combine the powdered gelatin with 1/4 cup of water. Stir, then leave to swell for 5 minutes.
- Simmer the raspberries and half a cup of water in a small saucepan for 4 minutes, or until soft and falling apart.
- Remove the berries from the heat.
- Removing the seeds from the raspberries is an optional step, but the texture is smoother without seeds. Place a wire sieve over a glass jug to strain the raspberry sauce. Use the back of a spoon to push all the fruit pulp through a sieve, into the jug - discard the seeds.
- Return the raspberry sauce to the saucepan, and add the gelatin.
- Place the saucepan on the stovetop and heat gently, while stirring with a spoon. The gelatin will dissolve immediately and only needs to be warmed to 95-104 F to activate. Do not boil the gelatin and raspberry mixture.
- Remove from the heat and stir in the honey.
- Set aside and allow to cool-down before pouring onto the set, smoothie layer.
- When the underneath of the saucepan is 'luke-warm' to touch, pour the raspberry sauce onto the smoothie layer.
- Transfer to the fridge to set firm.
- Slice the gummy into bite sized squares.
- Store in a sealed container in the fridge for up to 1 week.