Source: Parents Magazine

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Recipe Summary test

prep:
30 mins
chill:
2 hrs
total:
2 hrs 30 mins
Yield:
16 to 24 candies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the raspberries in a food processor; cover and process until smooth. Press the puree through a fine mesh sieve to remove seeds (you should have 1 cup seedless puree).

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  • Place apple juice in a large microwave-safe bowl. Sprinkle gelatin over apple juice; stir to moisten. Let stand 5 minutes. Stir in sugar and corn syrup. Microwave the mixture on high for 1 to 1 1/2 minutes or until gelatin is dissolved, stopping and stirring frequently.

  • Stir raspberry puree and lemon juice into the gelatin mixture. Pour mixture into a plastic wrap-lined 8x8x2-inch baking pan. Cover top of pan with waxed paper. Chill until set, 2 to 3 hours.

  • Use plastic wrap to lift mixture from pan. Invert onto a cutting board; carefully pull back plastic wrap. Use a 1 1/2- to 2-inch heart-shaped cutter to cut shapes. Chill to store.

Nutrition Facts

69 calories; carbohydrates 15g; insoluble fiber 1g; sugars 11g; protein 2g; vitamin c 3.5mg; sodium 4mg; potassium 18mg; calcium 10.1mg; iron 0.2mg.
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