Post Image
icon

We are getting into pre fall grape season for champagne and concord grapes. So with Summer still upon us I thought a double dose of this healthy fruit in concord grape juice gelatin with champagne grapes may be easy low added sugar dessert for adults and kids!

Why grapes? They have 16 grams of carbohydrate per 1/2 cup or approximately 15-17 grapes, so they are a serving in the diabetic diet and are a good source of fiber and polyphenols, located in the red and purple skin of the fruit.

At 62 calories per one cup,  red and blue skin grapes have polyphenols and querciten, which may prevent LDL (bad cholesterol ) damage to blood vessels.   Grapes, blueberries and it’s juice, have an antioxidant called pterostilbene, a newly discovered antioxidant similar to resveratrol. Read up on it’s dietary impact.

 Let’s make this simple dessert which is ready in 2 hours

Oh.. you mean ..Jello? (used generically of course)

Gelatin  has a bad rap. Known in dietitian circles as a clear liquid choice after gastrointestinal procedures before advancing to solid foods.  

Gelatin can be upgraded to a higher level of culinary worthiness with organic juices, fruits and nuts with some sweetened organic whipped cream or yogurt.  You can use gelatin sheets, (vegetarian) prepared according to manufacturer’s instructions or powdered gelatin.

Champagne Grape Gelatin

  • 2 1/2 packets of powdered gelatin

  • 2  cups of concord grape juice (no sugar added)

  • 1/4 cup water

  • zest of 1/2 lemon

  • 1/4 cup honey

  • 1/2 teaspoon vanilla extract

  • 1/4 cup champagne or other grapes

Boil water and pour over the powdered gelatin in a mixing bowl.

Let sit for a minute and let it “bloom”.  Add the vanilla, honey and zest to the juice.

Heat the juice until steaming hot not boiling and pour over the gelatin.  Stir until fully absorbed and pour into a cooking sprayed loaf pan or 8 inch square dish.

Refrigerate and after 1 hour add grapes into the gelatin which is now just beginning to set.  Continue to refrigerate for another hour or until solid .

160 kcals per 3/4  cup serving

 

 

 

 

 

 

 

 

Built by