This dessert came about when one day nothing would do but making a special treat with my kids. I don’t remember why it was so important that day, but it was. So, then came the brainstorming of just how that would happen.
The problem with sweet treats (that everyone can have) around here is the only sweetener allowed on the GAPS diet is honey. Natalia can’t have honey.
Mostly we get around it by not doing sweets (though Mark and I occasionally have them after the kids are in bed). But, that isn’t much fun across the board. Especially when the kids have been begging to make something special and yummy with me.
Because of the lack of sweeteners we can all have, we turn to fruit based treats. Probiotic Fruit Pops, Pineapple Clouds, Banana Ice Cream, and occasionally buying freeze dried fruit and apple chips (affiliate link), etc.
In the case of this dessert, we use fresh and/or thawed fruit and set it in an doubly sweet fruit juice made from apple cider and cherry juice concentrate.
We even served a triple batch of it for Natalia’s forth birthday (much to her delight) and it was enjoyed by all.
To help support worth cooking my recipes contain affiliate links.
- 1¾ cup + two Tablespoons unfiltered natural apple cider
- 7 teaspoons gelatin (I like this brand)
- 1 pinch real salt
- 2 tablespoons cherry juice concentrate
- 1 teaspoon vanilla extract (optional)
- 3 banans, sliced
- Appr. 3 cups assorted berries (not kiwi), fresh or fully thawed
- Prepared pie crust of choice, if desired (optional, we actually found we preferred without after making both ways)
- Pour ½ cup of the apple cider in a small pot. Sprinkle with the gelatin and let sit for at least 5 minutes. Until the mixture is lumpy and thick.
- Meanwhile, you can fill the pie pan with the fruit. If using large berries (such as strawberries) cut into bite size pieces. I also like cherries cut in half. If using frozen/thawed berries thoroughly drain. I let the kids layer them as they see fit, or just dump in and mix if I am making it by myself. Set aside.
- Add about ½ cup more apple juice and the salt to the pot. Stir with the lumpy bloomed gelatin. Cook and stir over medium low heat for a few minutes until the gelatin is fully dissolved.
- Add the rest of the apple juice and the cherry juice concentrate, if still warm stir until luke warm/room temp.
- Pour gelatin juice over the fruit.
- Refrigerate for 2 hours.
BEHIND THE SCENES:
Thankfully the fruit measurement is approximate, because a few went missing 😀
If You Make This
I would love if you shared and tagged it #worthcooking on Instagram so I can see.