Halloween is king, wending its way on the backs of crispy leaves skipping down the street.
Whether you are a little kid or a big kid at heart, this recipe will have your ghouls and zombies begging for more spooktacular fun!
This recipe uses only Stevia, an all-natural sweetener, although Splenda may be used at a ratio of 2:1 for the Stevia (Splenda is less potent). Experiment with flavors to try new things!
Halloween wigglies and jigglies
4 envelopes unflavored gelatin
1 cup cold water
3 cups boiling water
4 tsp extract flavoring
8 packets Stevia
Flavoring + Food coloring:
Grape extract + Purple (1 drop red, 1 drop blue) for bats or cats
Orange extract+ Orange (1 drop red, 1 drop yellow) for pumpkins or leaves
Lemon extract + Yellow (2 drops)for leaves or a moon
Cherry extract + Red (2 drops)for leaves
Sprinkle gelatin over cold water in a bowl. Let rest. Add flavoring to hot water. Stir liquid with gelatin until is completely dissolved, about 3 minutes. Stir in stevia, color and flavoring. Pour into a 13 X 9 X 2 pan (or smaller pans if you are making several colors/flavors at once).
Refrigerate until firm, about 3 hours. To serve, cut with cookie cutters, or cut into squares.
Nutritiional Information for 1/4 of the recipe: Calories: 23, Carbohydrates: 1, Fiber: 0g, Net Carbohydrates: 1g, Protein: 8g, Fat: 0g
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I'd really like to make a gelatin mousse, (like those suggested in the new Atkins book for induction–mixed with heavy cream) but without the scary artificial sweeteners, colors, etc. I don't want to use Kool-aid either! Do you think this recipe could be adapted to a softer mousse? My extracts have a bitter after-taste that's not working well. What extracts do you use? Are they alcohol-based or oil-based?
Jamie aka Carbarella says
Hey there! I tend to use alcohol-based extracts or iced teas with flavors–say a nice, Celestial Seasonings orange or raspberry. You could definitely try a mousse! I haven't yet. Let me know if you do and how it turns out, deal?