When you’re on a healing diet, healthy and compliant snacks can be hard to come by. That’s why I make it a necessity to take a day to prep every gut-healthy snack for the week I can possibly find.
I truly believe food is medicine (I am NOT saying medication isn’t sometimes necessary), and try to ensure that everything going into my body is beneficial in my healing. That’s why I love these gummies so much!
Not only are they packed with probiotic rich homemade yogurt, but they’re also full of gut-healing gelatin. I seriously don’t think you can get better than this.
These Gut Loving Berry Yogurt Gummies are the perfect addition to my snack rotation, and require minimal ingredients! The best part? The health factor in no way minimizes the flavor. These things are bursting with flavor, and are totally addictive.
Let’s get into the recipe!
Gut Loving Berry Yogurt Gummies
- 3/4 Cup Organic Blueberries Fresh or frozen and defrosted
- 1 Cup Homemade Yogurt
- 2 tbsp Powdered Gelatin
- 1/2 Cup Water To bloom the gelatin
- 1 tbsp Raw Honey Or more to taste
Raspberry Jelly Layer
- 1/2 Cup Organic Raspberries Fresh or frozen and defrosted
- 1/2 Cup Water
- 1 tbsp Powdered Gelatin
- 1/4 Cup Water To bloom the gelatin
- 1 dessert spoon Raw Honey Or more to taste
In a small saucepan, combine the gelatin and water.
Stir and set aside for 5 minutes. In this time, the gelatin crystals will expand into a gluey mass.
Place the saucepan of gelatin on the stovetop and heat gently, while stirring with a spoon. The gelatin will quickly dissolve and only needs to be warmed to 90-104 F. Do not boil the gelatin.
Remove from the heat as soon as it has liquefied, and set aside to cool down. Note: Hot liquid will kill the good bacteria in homemade yogurt.
Combine the yogurt, berries, and honey in the Vibe Blender system, and blend on 'smoothie' mode for 20 seconds until smooth.
When the underneath of the saucepan is 'luke-warm' to touch, pour the liquid gelatin into the smoothie mixture and 'pulse' the blender again for a few seconds to incorporate.
Pour the smoothie mixture into a silicone baking dish or mold (we used a silicone loaf dish) and place in the refrigerator for approximately 1 hour to set.
Raspberry Jelly Layer
In a small ceramic dish, combine the powdered gelatin with 1/4 cup of water. Stir, then leave to swell for 5 minutes.
Simmer the raspberries and half a cup of water in a small saucepan for 4 minutes, or until soft and falling apart.
Remove the berries from the heat.
Removing the seeds from the raspberries is an optional step, but the texture is smoother without seeds. Place a wire sieve over a glass jug to strain the raspberry sauce. Use the back of a spoon to push all the fruit pulp through a sieve, into the jug - discard the seeds.
Return the raspberry sauce to the saucepan, and add the gelatin.
Place the saucepan on the stovetop and heat gently, while stirring with a spoon. The gelatin will dissolve immediately and only needs to be warmed to 95-104 F to activate. Do not boil the gelatin and raspberry mixture.
Remove from the heat and stir in the honey.
Set aside and allow to cool-down before pouring onto the set, smoothie layer.
When the underneath of the saucepan is 'luke-warm' to touch, pour the raspberry sauce onto the smoothie layer.
Transfer to the fridge to set firm.
Slice the gummy into bite sized squares.
Store in a sealed container in the fridge for up to 1 week.