When I first started my blog, I had an amazing guest post from Juliette Francois that basically rocks. It’s about cloud jellies. They have been a frequent addition to our lunchboxes since Juliette shared her method with us. But now, I’m sharing you my hack: even easier mixed berry cloud jellies.
I’ve been having fun in the kitchen making some videos lately, you can check out the one for these here:
You probably have realised I’m all about making things as quickly, healthily and easily as you can, so this is why I decided to try and make cloud jellies even easier. I love that cloud jellies get sliced up and that they are freezable, and also able to go to school in the lunchbox, but I don’t love any extra fiddling with gelatin, juice etc, so I wanted to make these super simple. There is a layered version of these in my ebook too.
Why do kids love cloud jellies? Well, they are jelly. Enough said right? So why should adults love them? When made with good quality gelatin, good quality yoghurt (I make my own…find out how here!) and just fruit as a sweetener they are a healthy treat that helps to satisfy hungry little humans at lunch. There’s no refined sugar in these, so you aren’t giving kids a sugar high, instead you are helping them power through to the last bell with some extra protein and the health benefits of gelatin.
If your kids can’t eat all of these in a few days, then you can freeze them and they hold their shape when defrosted in the fridge ready to go in the lunchbox.
Now, if you get into the cloud jellies and love them…you can try this blueberry cloud jelly cheesecake!
Even easier mixed berry cloud jellies
Delicious, simple to make these even easier mixed berry cloud jellies are the perfect lunchbox addition.
Ingredients
- 2 cups greek yoghurt
- 2 cups mixed berries, frozen
- 3 tbsps gelatin
- 50 mls water
- juice of 1/2 a lemon
Instructions
- Allow the berries to defrost either in the fridge or on the bench.
- Add the gelatin to the water and whisk to dissolve.
- Add the berries and the yoghurt to the bowl of a food processor.
- Add the gelatin and water mix to the yoghurt and berry mix. Add the lemon juice. Blitz until smooth.
- Pour into moulds or trays and allow to set for 4 hours.
- De mould or cut into squares.
Notes
Keeps in the fridge for 3-4 days or can be frozen.
Nutrition Information:
Yield: 24 Serving Size: 24 squaresAmount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 21mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 2g
This nutrition information is generated using software. Please check with a nutritionist for any specific questions.
Sarah says
After reading the comments i found success with this modified recipe.
1 cup coconut yoghurt (that’s what I had)
2 cups frozen berries
1/2 cup water + apple juice (about half and half)
Juice of 1/2 lemon
3 tbsp supermarket gelatin
Boil the water + apple juice on the stove or heat in microwave
Add gelatin a spoon at a time and whisk quickly. I still had a few lumps but scooped them out with a tea strainer.
Add all ingredients to blender/food processor and blend.
This was half set by the time I finished blending so I had to warm it in the microwave for a bit to spread it out over the tray.
I am going overseas for a month and was looking for a way to use up my ingredients that I could freeze. Coconut yoghurt is bloody expensive. This worked well and tastes nice.
Kaycee says
Had the same issue with the gelatin too (using supermarket stuff as thats what we have available 🙁 )
Hopefully they still set somewhat otherwise it’ll be a big waste of expensive yoghurt and mango’s 🙁
Love the originwl recipe though
kidgredients says
I find the supermarket gelatin just doesn’t cut it. It doesn’t work the same way as the Great Lakes.
Eden says
Hi, i tried this and as i started to mix the gelatine with the 50 ml of water it set instantly, so i put it in anyway and blended it but it has small rubbery bits of gelatine all through it and i doubt it will set
kidgredients says
Oh no! What kind of gelatin did you use?
Jodier says
What a total disaster.
I just ended up with lumps of gelatin almost like rubber amongst my mixture.
Help!
kidgredients says
Oh no- what type of gelatin did you use?
Kasey says
It says reconstituted apple purée 85%, strawberry purée 10%, reconstituted pear purée 4.9%, bit c, inulin
kidgredients says
You could try, worst case it will stay runny, and then you just eat it as though it is yoghurt.
kasey says
Golden circle strawberry squeeze, mixed berries etc
kidgredients says
I’m not entirely sure, what is there water content? It could really change the substance of the recipe, but you could give it a go!
Kasey says
Golden circle. Strawberry squeeze etc
Kasey says
Hi kylie, any chance the puree pouches can be used in this ? I know it’s got a lot of sugar but that’s all I have in the cupboard atm. How would I alter the recipe for these ?
kidgredients says
Hi Kasey, what sort of pouches?
Amy says
Kylie, I’m guessing it’s 3 tablespoons of gelatine (as in video), not 3 teaspoons (as in written recipe). Mine haven’t set and i think I’ve worked out why, lol.
kidgredients says
Yes it is! Need to fix this!
kidgredients says
Yes, all fixed now!
Aditee says
Hi Kylie, thank u for the awesome recipe!
Can I ask how could I get some yoghurt starter cultures?
Many thanks,
Aditee
kidgredients says
The cheesemaking workshop sells it online, but if you have a local home brew shop, they normally sell it too!