I saw these on my recipe feed and I was very skeptical that they would be any good. I thought that if I liked them there’s no way my 18 month old would. Imagine my delight when these turned out to be a huge success. They were so easy to make, didn’t stick in the pan (which I was sure they would), are plenty sweet, and quite addictive. Which is great since they’re mostly made of fruit! I’m super excited to have another go-to healthy snack in my arsenal!
- 4 cups blueberries (fresh or frozen)
- 1/4 cup balsamic vinegar
- 4 tablespoons gelatin (I used 4 packets or 1 oz. box of Knox Unflavored Gelatin)
- 1 cup water
Combine blueberries and balsamic vinegar in a large saucepan over medium heat. Bring to a simmer, and cook for approximately 10 minutes, stirring occasionally, until the blueberries are soft and have cooked through. Remove from heat.
While blueberries are cooking, bloom the gelatin. Pour 1 cup of water into a bowl with a large surface area. Sprinkle the gelatin over the water, making sure it all gets wet (if there are any dry spots, stir it gently, and if it has soaked up all the water but there’s still dry spots, add a little bit of water). Let sit for 5 minutes.
After allowing the blueberries to cool slightly, transfer them to a blender (or use an immersion stick blender) and puree the blueberries until completely smooth. Return pureed blueberries to the pot. If blueberry mixture has cooled, reheat until warm but not boiling. Remove the pot from the heat and stir in bloomed gelatin until completely dissolved.
Transfer blueberry mixture to a 11″ x 13″ glass dish (or other shallow dish). Allow the mixture to come to room temperature then place in the fridge to set.
The gelatin should take approximately 2 hours to set. Cut into squares and store in the fridge in an airtight container for up to 2 weeks.
Adapted from The Primalist