Note from Mommypotamus: Today’s guest post comes from my friend Katie. Thank you for sharing with us, Katie!
I remember the days when I was a kid . . .
Eating Jell-O cup after Jell-O cup; with my lunches, as an afternoon snack, for breakfast – I could not get enough Jell-O! My Granny also was a connoisseur of the the boxed kind, mixing it with canned fruit. I used to savoring every bite! Let me tell you, Jell-O topped my list of favorite snacks when I was young – and still does to this day.
Since that time, I’ve been educated on the importance of sourcing grass-fed gelatin and I have removed the consumption of unnecessarily processed foods from my diet. Needless to say, the little boxes of jelly goodness were removed from my cupboards.
Alas, I discovered it is possible to make delicious jelly cups better than the box! I never wanted to give up this favorite treat of mine, especially with all the benefits of good-quality gelatin. I created a recipe that is not only as easy as the box but tastes better! Plus, it is inspired by one of my favorite childhood popsicles: Orange Creamsicles!
This recipe is designed after the pre-made gelatin cups you can buy from the store – except made with real food ingredients. I made these in small glass storage containers that come with fitted lids which makes this recipe easy for grab-and-go, lunches, or afternoon snacks. It is creamy, smooth, flavorful, and is kid and husband approved!
Homemade Creamsicle Gelatin Cups
For the Orange Layer:
- 2 cups plus 2 tablespoons of organic, fresh squeezed orange juice 1 and 1/4 tablespoons grass-fed gelatin (where to buy grass-fed gelatin)
- 1 and 1/2 tablespoons organic maple syrup or raw honey (where to buy maple syrup, where to buy raw honey)
- 1/2 teaspoons organic vanilla extract (where to buy vanilla extract, how to make your own vanilla extract)
For the Cream Layer:
- 2/3 cup plus 1 tablespoon of raw cream 1/2 tablespoon grass-fed gelatin (where to buy grass-fed gelatin)
- In a small bowl, mix together the 2 tablespoons orange juice and the 1 and 1/4 tablespoons of the gelatin until well-combined. Let this mixture "bloom" (i.e., hydrate the gelatin grains) for one minute.
- In a small saucepan over medium-low, heat 1/2 cup of the orange juice plus the maple syrup and vanilla until just warmed. Add the "bloomed" gelatin mixture and whisk until just melted. Pour this gelatin/orange juice mixture into the reserved 1 and 1/2 cups juice and whisk well. Pour into 5 small glass cups with lids (like these). Chill until firm in the fridge (about two to three hours).
- Once the other orange gelatin is firm, it's time to make the cream layer. "Bloom" together 1/2 tablespoon gelatin and the 1 tablespoon of raw cream.
- Pour 1/3 cup of raw cream into a clean saucepan over medium-low, once warm add in the "bloomed" gelatin/cream mixture. Whisk until well-combined and melted then pour into reserved cream, whisking again until everything is mixed together.
- Take the orange jelly cups from the fridge and evenly distribute the cream gelatin mixture on top of the orange layers. Place back in the fridge for 2 hours until solidified. And they are done!
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