Commercial gummies are bright colors, these are not, because of the cream and pale fruits. This is a fruit concentrate food; it is NOT low sugar or low carb. Gelatin and cream lower the glycemic effect, but always be mindful of portions when treating yourself to sweets. You can make this in two stages, making the cooked fruit puree in advance. Makes 2.5 cups = 20 servings.
Creamy Fruit Gummies
3 cups mango or pineapple chunks (or combination), to make 1 cup fruit purée (see instructions)
⅓ C lemon juice (use lime juice if using pineapple)
1 Tbsp. raw honey
4 drops stevia or 2 Tbsp. dextrose
½ C unflavored gelatin (Great Lakes Unflavored Gelatin is from grassfed cows)
1 C heavy cream or coconut milk
To make the fruit purée, cook 3 cups fruit in a sauce pan over low heat, stirring frequently, until reduced by half (the cooking will take at least an hour). Run fruit through a food mill. Yields 1 cup purée. You can make the purée ahead of time and refrigerate it.
Combine all ingredients except gelatin and heavy cream in a saucepan over medium heat.
Heat until warmed through, but not hot. Add gelatin and use a whisk or an immersion blender to thoroughly combine fruit and gelatin.
Remove from heat, and add the heavy cream.
Pour mixture into silicone candy molds or an 8×8-inch glass baking dish. Cover tightly and freeze 15-20 minutes on a level surface in the freezer, until the gelatin is set but not frozen.
Remove pan or molds from freezer and push the gummies out of the molds. If using a baking dish, use a spatula to gently loosen the edges and part of the bottom of the gelatin from the sides of the dish. Gently turn it upside down onto a cutting board and let the gelatin fall out. Use a large knife to cut it into squares or strips. Refrigerate any leftovers in a covered glass container.