I know you can buy Jello GFCF but it has all the crap in it we are not able to do like colors and flavors that are not all natural. This is so quick and easy and cheap.
1 can frozen juice ( I will only use 100 percent juice)
1 can of water
3 packets of unflavored gelatin
If the concentrate is still frozen, thaw it out. Pour it into a large bowl that would be easy to pour out of. ( I have a mixing bowl with a handle and a spout.) Boil a cans worth or water. While the water boils, pour and mix gelatin into the concentrate and mix well. Once the water boils pour into juice and gelatin and and stir well until it is all dissolved.
Spray nonstick spray in a nonstick mini muffin tin. Pour the mixture into the tin. You will have enough extra for a couple of big muffins if you have another tin around.
* I was making this in a glass 9X13 dish and it always stuck even with spray. And it would get a odd film on it. When I did the muffin tins it was ready MUCH faster! ( within an hour or so) and they slide right out with a finger swipe under them, and no film and tough texture. As soon as they were done I popped them all out and placed in a tight sealing bowl in the fridge. Makes it easier to store and fast serving.
Monday, May 10, 2010
YOGURT!
I myself am not a fan, but E LOVES it and was sad to give it up. It has been a year now since he has had any. While at Whole Foods I found coconut milk yogurt. Got one in case he wouldn't dig it, he LOVED IT! DON'T be turned off if you don't like coconut, it really doesn't taste much like coconut at all. If you are looking for it you can taste it be it is mildly light. Since we are in berry season I thought this would be a great way to use all these berries we have been picking. Not to mention to make stuff like tzkiki or however you spell it!
3 cans unsweetened coconut milk
2 cans LITE unsweetened coconut milk
2 Tablespoons tapioca flour
1 six once cup of plain coconut yogurt
Pour all the milk in a large oval crock pot but one can. Pour out about half the last can and with what is remaining in the can mix the tapioca flour well. Pour into crock pot and stir well. Cover and heat on LOW for 2 hours. Check the temp with a GOOD thermometer. As soon as it gets to 180, ( THIS IS SO IMPORTANT! You don't want it any hotter than a few degrees than that or any less, or it will not set! Check often after two hours if it is not at the point by then) take the plug out and let it set for three hours. At this point take the yogurt from the fridge and allow it to get to room temp.
After the three hours, pour a few ladlefuls of the crock pot mixture into a medium bowl and pour the room temp yogurt in with it and mix well. Return the mixture to the crock pot.
Replace the lid and cover with a towel to insulate. MAKE SURE IT IS UNPLUGGED!!! Let it sit overnight if you planned it right. If not, about 8 to 10 hours.
3 cans unsweetened coconut milk
2 cans LITE unsweetened coconut milk
2 Tablespoons tapioca flour
1 six once cup of plain coconut yogurt
Pour all the milk in a large oval crock pot but one can. Pour out about half the last can and with what is remaining in the can mix the tapioca flour well. Pour into crock pot and stir well. Cover and heat on LOW for 2 hours. Check the temp with a GOOD thermometer. As soon as it gets to 180, ( THIS IS SO IMPORTANT! You don't want it any hotter than a few degrees than that or any less, or it will not set! Check often after two hours if it is not at the point by then) take the plug out and let it set for three hours. At this point take the yogurt from the fridge and allow it to get to room temp.
After the three hours, pour a few ladlefuls of the crock pot mixture into a medium bowl and pour the room temp yogurt in with it and mix well. Return the mixture to the crock pot.
Replace the lid and cover with a towel to insulate. MAKE SURE IT IS UNPLUGGED!!! Let it sit overnight if you planned it right. If not, about 8 to 10 hours.
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