Add up to 1/2 cup vanilla-flavored Greek Yogurt to the cooled mixture to make an opaque creamy gelatin.

Source: Parents Magazine


Ingredient Checklist


Instructions Checklist
  • Place 1 cup of juice in a small bowl and sprinkle with gelatin.

  • In a small saucepan heat the remaining juice until hot. Turn off the heat and stir in the gelatin mixture. Stir until well combined.

  • Pour mixture into 8x8-inch pan for thicker hearts or a 13x9x2-inch pan for thinner hearts. Refrigerate for 6 hours or overnight.

  • Coat heart-shaped cookie cutters with cooking spray. Cut gelatin into heart shapes. Slide an offset spatula under each heart and gently lift from the pan. Transfer to a plate and serve immediately or refrigerate, covered, for up to 2 days.

Nutrition Facts

94 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 2 mg sodium. 372 mg potassium; 19 g carbohydrates; 0 g fiber; 16 g sugar; 5 g protein; 0 g trans fatty acid; 372 IU vitamin a; 93 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;