The easiest choice is to use fruit juice. (I have more information about which fruits to avoid in my post about how to make a healthy gelatin dessert.) When using fresh fruit purees, stay away from fruits like pineapples or papaya that have proteolytic enzymes that don’t allow the gelatin to gel properly. Ideally, choose a fruit that makes a nice (or creepy) colored iris for your eyeballs. Luckily, though, I was pleasantly surprised by how good the flavors came together! Choosing a fruit puree or fruit juiceĪs I mentioned before, you can use either fruit juice or a fruit puree for making the irises of your eyeballs. The first time I made these, I wasn’t sure if I would like the combination of flavors because I was really just going for the appearance. For sweetening them, you can use sugar or, to keep these even healthier, honey or maple syrup. You just need some blueberries for the pupils, some fruit juice (or fruit puree), coconut milk, and unflavored gelatin for the rest of the eyeballs. I also love making gummy worms and other gummy treats, but there’s something about these gummy eyeballs that has me making them again and again! I think it’s the delicious combination of coconut milk and blueberries! (Nothing scary about that!) Ingredients You control the shape, the ingredients, and can have fun making them along the way! Not only does it allow you to avoid the questionable ingredients in the gummies at the store (like corn syrup and starches), but it also allows you to be very creative and have lots of fun. It’s fun to make your own homemade gummy treats. With the excuse of the blog, I decided to cook up some healthier Halloween treats. Autumn does has a lot to offer, though, and my love of Halloween helps me get over the seasonal blues.Įven as a kid I loved planning Halloween parties and making fun, creepy Halloween food. You see, I don’t deal well with the cold of winter. Unfortunately, due to lack of label disclosure and the trans fat labeling loophole, only the food scientists will ever know just how much trans fat these refined oils and emulsifiers are contributing to foods and the American diet.Being a summer girl at heart, the beginning of autumn makes me a little sad. Emulsifiers produced from hydrogenated fats “contain measurable concentrations" of trans fats (Hasenhuettl and Hartel 2008). Textbooks for food scientists reveal that the mono and di-glycerides and other emulsifiers are often made from hydrogenated fats (Hasenhuettl and Hartel 2008) and at temperatures above 220☌ (Sikorski and Kolakowka 2011). The United States Department of Agriculture National Nutrition Database has tested refined, partially hydrogenated and fully hydrogenated oils and found trans fats in all of them (USDA 2013). In the case of fully hydrogenated oils, they should theoretically be free of trans fat, but since no hydrogenation process is 100 percent efficient, trans fats are often found in fully hydrogenated oils at low levels (FDA 2013). The World Health Organization recommends limits on trans fat of less than 1 to 2 grams a day-in this context, it’s easy to see that 0.6 grams is not an insignificant contribution. A 2012 study conducted by FDA scientists estimated that refined oil contributes an average 0.6 grams of trans fat a day (Doell 2012). Artificial trans fats are generated in refined oils when they are processed at high temperatures from the crude oil into a bland, odorless, colorless oil (Greyt 1999). Both refined oils and fully hydrogenated oils contain small amounts of unhealthy artificial trans fats and contribute to the total intake of trans fat in the diet (Biofortis 2014).
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