Gut loving berry yogurt gummies

Kids will love these healthy smoothie gummies.

We couldn’t be happier with these layered berry yogurt smoothie gummies - and so easy to make in the Vibe blender system! We’ve simply incorporated a premium powdered gelatin into a basic yogurt and blueberry smoothie and transformed a delicious gut nurturing drink into a portable probiotic snack. Topped with raspberry jelly, they look like something from a lolly shop. What a treat! 

We’ve made smoothie gummies with both coconut yogurt and dairy milk yogurt with equally good results. Follow the links below to suitable homemade yogurt recipes:  

Coconut yogurt made with Ayam coconut cream
Coconut yogurt thickened with tapioca
Raw coconut yogurt – made from fresh young drinking coconuts
Cow’s milk yogurt
Goat Milk Yogurt

Ingredients

Blueberry smoothie layer
2 tablespoons of powdered gelatin
½ cup of water 
¾ cup of organic blueberries (fresh or frozen and defrosted)
1 cup of homemade yogurt
1 tablespoon of raw honey (or more to taste)

Raspberry jelly layer
1 tablespoon of powdered gelatin
¼ cup of water (for gelatin)
½ cup organic raspberries (fresh or frozen and defrosted)
½ cup of water (for berries)
1 dessertspoon of raw honey (or more to taste)

Method

Blueberry smoothie layer
1.   In a small saucepan combine the gelatin and water.
2.   Stir and set aside for 5 minutes. In this time the gelatin crystals will expand into a gluey mass.
3.   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 95⁰-104⁰F (35⁰- 40⁰C) to activate. Do not boil the gelatin. 
4.   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

5.   Combine the yogurt, berries and honey in the Vibe blender system and blend on 'smoothie' mode for 20 seconds until smooth. 
6.   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.
7.   Pour the smoothie mixture into a silicon baking dish or mould (we used a silicon loaf dish) and place in the refrigerator for approximately 1 hour to set.

Raspberry jelly layer
8.   In a small ceramic dish combine the powdered gelatin with ¼ cup of water. Stir, then leave to swell for 5 minutes.
9.   Simmer the raspberries and half a cup of water in a small saucepan for 4 minutes or until soft and falling apart.
10.  Remove the berries from the heat.
11.  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 the sieve, into the jug – discard the seeds.

12.  Return the raspberry sauce to the saucepan and add the gelatin.
13.  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 95⁰-104⁰F (35⁰- 40⁰C) to activate. Do not boil the gelatin and raspberry mixture. 
14.  Remove from the heat and stir in the honey.
15.  Set aside and allow to cool-down before pouring onto the set, smoothie layer.
16.  When the underneath of the saucepan is ‘luke-warm’ to touch, pour the raspberry sauce onto the smoothie layer.
17.  Transfer to the fridge to set firm
18.  Slice the gummy into bite sized squares
19.  Store in a sealed container in the fridge for up to 1 week.

You might also like these mango and coconut gummies.

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