Apple Finger Gelatin
In an effort to reduce the number of artificial ingredients and chemicals we injest, I tried this finger gelatin. It was a big hit.
Apple Finger Gelatin
1 - 12 oz can frozen 100% apple juice concentrate
3 envelopes unflavored gelatin
1 1/2 cup water
In a medium bowl, soften the gelatin in the thawed apple juice concentrate.
Put the 1 1/2 cup water in a saucepan and bring to a boil.
Stir the gelatin mixture into the boiling water and stir until dissolved.
Pour gelatin into a 9" x 13" baking pan that has been lightly greased. (I used non-stick spray but don't like the idea of the odd chemicals. . .Maybe next time, I'll grease the pan with a small amount of olive oil.)
Chill. Cut into squares and serve.
You can also use grape juice concentrate or any juice concentrate you prefer.
Apple Finger Gelatin
1 - 12 oz can frozen 100% apple juice concentrate
3 envelopes unflavored gelatin
1 1/2 cup water
In a medium bowl, soften the gelatin in the thawed apple juice concentrate.
Put the 1 1/2 cup water in a saucepan and bring to a boil.
Stir the gelatin mixture into the boiling water and stir until dissolved.
Pour gelatin into a 9" x 13" baking pan that has been lightly greased. (I used non-stick spray but don't like the idea of the odd chemicals. . .Maybe next time, I'll grease the pan with a small amount of olive oil.)
Chill. Cut into squares and serve.
You can also use grape juice concentrate or any juice concentrate you prefer.
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